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Roasted Kabocha Soup


1 hour 10 minutes

4 servings


Kabocha is the dark green squash, shaped like a small pumpkin. It is loaded with beta carotene, fiber, iron, B and C vitamins. Phase One-Repair

Roasted Kabocha Soup


  • 1 kabocha squash

  • 1 tablespoon(s) extra virgin olive oil

  • 2 tablespoon(s) organic coconut oil

  • 1 onion, chopped

  • 2 tablespoon(s) ginger, peeled and zested

  • 1 tablespoon(s) nutmeg

  • 1/2 teaspoon(s) ground coriander

  • 1/2 teaspoon(s) cinnamon

  • 4 cup(s) vegetable stock, low salt, no yeast, or sugar added

  • 1 dash(es) unrefined sea salt and pepper, to taste

  • 1 tablespoon(s) orange zest


1. Preheat the oven to 400 degrees. Cut the kabocha squash in half, scoop out the seeds. Add  the olive oil to the flesh and cook face down in a glass baking pan. Cook for 35-45 minutes, depending on your oven and altitude cooking time. Flesh should scoop out easily.

2. Meanwhile, in a soup pot or Dutch oven, heat to medium. Add coconut oil to the pan and heat. Add the onions and cook on low for 20 minutes, stirring often, until caramelized but not burned.

3. Add the garlic, ginger, and herbs to the pan. Cook for another minute.

4. Add the vegetable stock, turn the heat on high until it boils. Then cover and turn heat on low until the squash is ready.

5. When the squash is ready, take it out and let it cool for a few minutes. Scoop out the flesh and add it to the soup.

6. Cook the soup on medium-low, partially covered for 10 minutes.

7. Remove from heat and either blend with an emersion blender or add to a Vitamix and blend well.

8. Add the zested orange and mix. Enjoy!

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