Kabocha Squash and Saffron Soup (Vegan)

Kabocha squash is one of favorite fall vegetables to work with. It’s easy to prepare and it has an amazing flavor and texture. If you haven’t cooked with it before you’ll never want to use butternut squash again. This soup is so easy and delicious. The squash has a natural sweetness and the saffron adds an extra layer of flavor and color. This soup also freezes well if you want to double the recipe.

Ingredients:

1 Kabocha Squash

3 Cups Vegetable broth

1 cup Coconut milk

3/4 tsp saffron threads

2 tsp salt

1 yellow onion

4 cloves of garlic

Olive oil for sautéing

Preheat oven to 350 degrees. Cut squash in half and lay on a sheet tray lined with parchment paper, squash side down. Bake for 90 minutes or until completely soft. Once squash is cooled dig out the seeds in the center and discard. Scrape out the insides of the squash and set aside

Heat olive oil in large soup pot and sauté garlic, onion, and saffron until fragrant. Add vegetable broth, coconut milk, salt, and squash and simmer for about 5 minutes. Add the contents of the pot to a Vitamix or high powered blended and blend until smooth.

Depending on the texture and thickness add more or less vegetable broth for desired consistency.