1MediumKabocha SquashI used a kabocha and a pumpkin
1local onionrough chop
3local carrotspeeled & rough chop
2inchpiece of gingerpeeled and rough chop
4-6cupsVegetable or Chicken Stockdepending on squash size
1Canfull fat coconut milk
2-3tspsea saltto taste
Fresh ground black pepperto taste
Slice the squash in half and remove the seeds. Place on a sheet tray lined with parchment, skin up for 30-40 minutes or until tender. Set aside to cool. While the squash is cooling, prepare the other ingredients.
Sauté the onion in olive oil until translucent about 3 minutes. Add ginger and garlic, sautéing until fragrant 1-2 minutes. Add veggie/ chicken stock. Once squash is cool, scoop the flesh out of the skins and add to the warm stockpot. Add garam masala, sea salt and black pepper. Allow to simmer for 15 minutes to infuse flavors.
Using a Vitamix or high-speed blender carefully add the soup to the Vitamix in small batches (I fill about ½ way with hot liquids) I add about ¼ - 1/3 C full fat coconut milk to the blender while pureeing. If too thick, add a touch more of the cooking stock. Taste, and adjust seasonings before moving to the next batch, if needed.
OPTIONAL GARNISHES: Extra coconut milk to swirl on topPecansCilantroToasted pumpkin seeds