Saturday, September 3, 2011

Raw Kabocha Squash Coconut Soup

My desire to make a new soup, sent me searching through the contents of my fridge in hopes of discovering a new way to reuse leftovers.

Happily, what I discovered were two foods just waiting to be put to the test...coconut milk and Kabocha squash. 

The result was this simple silky puree, that is a high source of antioxidants, Vitamins A, C, and fibre.

Raw Kabocha Squash Coconut Soup    
Yield:  2 cups

2 cups Kabocha squash, peeled and seeded
1 sweet apple, cored
1 cup coconut milk
1 Tbsp organic raw agave, or date paste
1/2 tsp extra virgin olive oil
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch Himalayan salt
1/2 tsp Madras Curry
1/4 tsp Cayenne
1/4 cup water (optional)
  • (You can use Organic coconut milk from a can, or make your own milk by blending the water and meat from 1 young Thai coconut in your blender)
  • Cut the Kabocha squash in half lengthwise, removing seeds and fibrous material from the cavity
  • Remove the outer rind from the squash with a vegetable peeler or large knife
  • Cut the squash into small pieces and place in a high-speed blender
  • Add the cored and chopped apple to the blender with the remaining ingredients and blend until smooth (adding optional water if the soup is too thick)
  • Garnish soup with grated squash, fresh sprouts, raw pumpkin seeds, or sprinkle of cayenne


Rain Jordan said...

Looks incredible! I think you can go Thai or Indian with this depending on your spices.!

Maureen, EZ Raw Living said...

Thanks Rain, you are absolutely right, just vary the spices for an Indian or Thai flavour!