This roasted kabocha squash soup is made with coconut milk, curry powder, and smoked paprika. It’s smooth, creamy, and oh-so-nourishing on a cool evening. Recipe is vegan and gluten-free.
LET'S MAKE IT
Cut kabocha squash in half. Remove flesh and seeds.
Cut squash into rings, then toss in olive oil, salt, and pepper. Spread on a baking sheet.
Roast in the oven for 30 minutes, until tender.
Remove the roasted flesh from the squash's skin. This comes off super easily!
Sauté shallots, garlic, and spices. Add roasted squash.
Add veggie broth and coconut milk. Blend until a smooth soup forms. Enjoy!