kabocha + kale soup

Play with the flavor by editing the suggested spices to taste, and increase or decrease liquids to your desired texture.

Add chickpeas or lentils for protein, or soaked cashews for creaminess.

 

ingredients

1 small kabocha squash, halved + roasted or steamed [approximately 1-2 cups without skin or seeds]

1-2 tbsp coconut oil

1/2 medium onion, diced

2 cloves garlic, minced

1 cup lacinto kale, sliced into thin ribbons

1/2 cup cooked peas, fresh or frozen

1/4 cup nutritional yeast

1/2 tsp sea salt

1/4 tsp black pepper, ground

1/8 tsp turmeric, ground

1/4 tsp cumin, ground

1/4 tsp coriander, ground

1/2 tsp ginger powder, ground

1/2 tsp oregano, dried

1/2 cup unsweetened almond milk [or non-dairy milk of choice, I used New Barn unsweetened almond milk]

1 cup h2o or broth

love

 

toppings

tahini

pumpkin seeds

cashew cheese

 

instructions

Seed and halve kabocha squash, roast face down in a bit of water on 375F for 35 minutes or until cooked and let cool.

Sauté onion in 1 tbsp coconut oil on medium low heat until soft and translucent, approximately 5 minutes.

Stir in garlic, sliced kale, peas and a splash of water to the pot then cover until steamed, approximately 3-5 minutes.

Scoop out squash and stir into the pot with spices and nutritional yeast.

Stir in non-dairy milk and water and let simmer for 5-10 minutes until warm.

Serve warm chunky or puréed with tahini and pumpkin seeds.