Kabocha Squash Soup
By Kerrilynn Pamer
1 kabocha squash, deseeded and cubed (skin on)
2 cloves garlic
2 tablespoons olive oil
4 cups vegetable stock or water
4 tablespoons CAP coconut butter
2 teaspoons Diaspora Co. turmeric
1 teaspoon Diaspora Co. coriander
Pepper to taste
CAP pink salt to taste
Heat a large stockpot over medium high and add olive oil. Once hot, add coriander, turmeric, salt and pepper, letting them sizzle and pop a bit and keep stirring until they release their fragrance. Then, add chopped onion and garlic and cook until caramelized while stirring consistently, being careful to not let the garlic burn. Add kabocha, vegetable stock or water and bring to a boil. Since kabocha squash sizes vary, make sure to add enough liquid to just cover the squash, but not more than that or the soup will come out too thin after blending.
Let the mixture boil until the kabocha and onion are soft, then bring to a slow simmer. Finally add coconut butter and stir to distribute. Cool down soup off the heat and then ladle it into a high-speed blender and puree till smooth. Taste, and season with extra salt and pepper to your liking. Add to soup bowls and top with extra coconut butter and fresh herbs.