Kabocha squash, fennel + ginger soup w/ spicy coconut cream (v + gf)

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Kabocha squash, fennel + ginger soup w/ spicy coconut cream (v + gf)


  • 1 kabocha squash, halved and seeds removed 

  • 1 large leek (or 2 small), white and light green parts sliced

  • 1 clove garlic, chopped

  • 1 small fennel bulb, cored and sliced (reserve some fronds for garnish)

  • 1 knob of fresh ginger (about 3/4 of an inch big), peeled and roughly chopped

  • 2 teaspoons fresh oregano (or 1 teaspoon dry)

  • 1 bay leaf

  • 1 tablespoon olive oil

  • 1 tablespoon coconut oil

  • 5 cups filtered water (alternatively you could use low sodium vegetable broth - see notes above)

  • 1 teaspoon fine grain sea salt

  • freshly ground pepper 

  • 1 cup spicy coconut cream

  • 1 1/2 teaspoons fresh lemon juice

  • spicy coconut cream

    • 1 can organic coconut milk

    • 1 teaspoon fresh lemon juice

    • a couple pinches of salt

    • 1/8 teaspoon cayenne pepper 


    • leftover spicy coconut cream

    • poppy seeds

    • fennel fronds


  • preheat oven to 375° and line a rimmed baking sheet with parchment.  rub a good amount of olive oil over cut side of squash; place cut side down on baking sheet and place in oven.  cook squash until fork tender - about 50-65 minutes.  let the squash cool until it's ready to handle.  scoop squash out into a bowl and set aside

  • in a large soup pot, heat olive oil and coconut oil over medium heat.  add sliced leeks and oregano, and sauté until leeks are soft; add garlic and cook for 30 seconds.  add the fennel and ginger, and cook for about 5 minutes - until fennel is soft and ginger is fragrant.  add the kabocha, bay leaf, water, salt, and pepper - stir

  • turn the heat up and bring soup to a simmer, cook for roughly 30 minutes, stirring every so often. remove from heat and stir in 1 cup spicy coconut cream (instructions below)

  • in batches, puree soup in a blender, or food processor, until smooth.  transfer soup back to the pot and bring to a low simmer, stir in lemon juice and taste for seasoning (adjust if necessary)

  • serve soup with a dollop of leftover spicy coconut cream, poppy seeds, and chopped fennel fronds


spicy coconut cream

  • whisk the coconut milk a bit if separated; then stir in the lemon juice, cayenne, salt, and pepper.  taste and adjust accordingly


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