Winter Squash Soup



1 winter squash (Kobocha squash)


2-inch piece of fresh ginger, chopped


2 cups nut or coconut milk


Zest of one lemon


Olive oil


Vegetable broth or water


Sliced, crystallized Ginger (optional)




Preheat oven to 350.


Wash squash and cut in half.


Scoop out seeds using spoon and set them aside in a small bowl. Drizzle seeds with a little olive oil and a pinch of salt. Lay on one half of baking sheet.


Brush cut half of squash with olive oil.


Place squash, cut side down, on other half of baking sheet.


Roast seeds for 15 minutes, then rotate pan and flip seeds. Bake a further 15 minutes til browned.


Roast squash 35-40 minutes until tender.


Allow squash to cool enough to handle.


Scoop flesh of squash into a blender.


Add chopped fresh ginger, lemon zest, and coconut milk and enough water or vege broth to thin the soup. Blend until desired consistency.


Chop roasted seeds in food processor.


Reheat soup to temperature and serve.


Decorate with a drizzle with coconut milk, a sprinkle with 1 Tbsp squash seeds and 1-2 slices of crystallized ginger.

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