Coconut Squash Soup – super fast!

The simple ingredients to this delicious soup! Squash (this is a kombocha), onion, garlic, salt, cumin, coconut milk, lime juice (I actually forgot to put in the lime but you should do it I think it would be delicious!!!)

Cut squash in half – stuff it with your onion and garlic. This is cute and clever but you can achieve the same results by chopping and cooking in a covered casserole. By the way kobocha skin is edible (so I just blend it all).

Bake 50-60 minutes at 350 till tender

Oh yum! Tender roasted veg! You could just eat all of these pieces separately! I ate a few onion slices before they hit the blender.

Toss all of your ingredients into the blender (when they have cooled a bit) Or transfer to a heat safe bowl and use your immersion blender. I like to put about 3-4 cups of liquid in a combo of coconut milk and water. This time I had to add some liquid after the fact because it would not all fit in my blender. Also add about 2-3 tsp ground cumin and 1-2 tsp salt. Blend away.

Here is my blended soup. I added some extra water and coconut milk because it was thicker than I wanted. Taste it and add more spices and salt if you like. You can add a few squirts of lime if you want to give it a little zing!

See the little specks. That is because I blended my squash with the skin on. You can eat the skin of many squash – my two favorites are Delicata and Kobucha

Mmmmmm! We cooked up some black rice to put in (black rice has more fiber and protein than other kinds of rice). You could add quinoa, brown rice or any other loveliness you desire! I also had some of my favorite cilantro lime dressing that I froze last summer for the top. Mmmmmm! It is delicious with or without the extra toppings I promise!!! I think it would be amazing with a little sirracha or franks red hot sauce too!