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
garnish
leftover spicy coconut cream
poppy seeds
fennel fronds
Directions
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
enjoy!
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