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
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
