Monday, December 15, 2014

Coconut Kabocha Squash Soup- Eat Clean

Oh My!  I am on the Ultimate Reset right now and today's lunch is heavenly!  It is Coconut Kabocha Squash soup.  I went ahead and added a little curry powder to mine and it is super delicious.  I could eat this all the time :)  If you can't find Kabocha squash you can use an Acorn squash as well.

Ultimate Reset Paleo vegan
Curried Coconut Kabocha Squash Soup

To make the squash:

1 medium kabocha (or acorn) squash, seeds removed
4 Tbsp. sesame tahini
2 tsp. miso paste
1 clove garlic, chopped
2 tsp. extra-virgin olive oil


Preheat oven to 400° F.
Place squash half cut side up on baking sheet.
Combine tahini, miso, garlic, and oil in a small bowl; mix well. You may need to add a little water to thin this out.
Cover cut side of squash evenly with tahini mixture.
Bake for 30 minutes, or until squash is fork tender. Cut in half to make two servings.

To make the soup:

1 cup coconut milk
4 serving Kabocha Squash with Garlic-Tahini Filling
Himalayan salt
Option: curry powder


Place coconut milk and prepared squash and curry powder if desired in blender; cover. Blend until smooth.
Transfer to small saucepan; cook at medium-low heat for 2 to 3 minutes, or until heated through.
Garnish with a little cilantro and pumpkin seeds if you wish. 

You can also enjoy the squash by itself with out making the soup if you want. It is yummy!  

If you are looking for a sweet treat, try these Chocolate Shakeology Treats

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