Kabocha & Ginger Soup with Creamy Coconut
1 kabocha squash, halved with seeds removed
1 large yellow onion, chopped
2 cloves garlic, chopped
1 small fennel bulb, cored and chopped
4 inches fresh ginger, peeled and chopped
1 bay leaf
2 T. organic coconut oil
40 oz organic vegetable broth
1 tsp. Herbamare seasoning (could also use sea salt)
pinch sea salt
1 cup coconut cream
Juice and zest of 1 small, fresh lemon
Preheat oven to 400° and line a baking sheet with parchment paper. Rub olive oil all over the squash, then place face down on the baking sheet and place in the oven. Cook until tender, approx. 45-50 minutes. Then remove squash and set aside until cooled. Once cooled, you can scoop meat into a bowl and set aside.
In soup pot, heat coconut oil over medium heat. Add the onion and fennel with the Herbamare seasoning (option to use sea salt). Saute until onions and fennel are softened, then add the garlic and ginger, stir often and cook another 5 minutes, until soft and fragrant. Add the bay leaves, scooped squash, vegetable broth and stir frequently bringing soup to a simmer for approximately 20 minutes.
Carefully transfer soup, in batches, to your blender. Add coconut cream and blend until smooth. Transfer soup back to the pot and keep on low. Add fresh lemon juice and zest, a generous pinch of black pepper and adjust seasonings as desired. Garnish with fresh herbs and a drizzle of coconut cream.