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