Ellen Fisher | What I ate today as a VEGAN MAMA // Creamy Squash soup! @EllenFisher | Uploaded November 2019 | Updated October 2024, 1 day ago.
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CREAMY KABOCHA SQUASH SOUP
1 large kabocha squash, diced (discard the seeds)
4 cloves garlic, peeled
1/2 an onion, roughly chopped
Filtered water, enough to fill just above the squash in the pot
16 oz of fresh or canned coconut milk
1 can garbanzo beans, drained and rinsed
1 tsp curry powder
1/2 to 3/4 tsp salt
3 sprigs of rosemary
About 4-6 tbsp lemon juice
4 cups kale or baby spinach, roughly chopped
INSTRUCTIONS
Boil the squash, garlic, and onion in a large pot of water. Once fork tender add the ingredients into a high speed blender but save about 2 cups of the boiled kabocha squash on the side to add to the soup at the end. Then blend the ingredients, including about half of the boiling water liquid along with the coconut milk in a high speed blender until smooth. Pour back into the large pot along with a little more boiling water liquid to thin out the soup as you desire, the 2 cups of diced kabocha squash and the spices and garbanzo beans and simmer on low heat, stirring occasionally. When adding the rosemary, leave it in the soup whole and let it simmer for about 5 minutes. Then discard the rosemary and add the lemon juice and kale or spinach at the end. Continue to simmer on low heat for another 5 or 10 minutes then serve.
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CHECK OUT MY NEW EBOOKS Filled with healthy VEGAN recipes, health tips, encouragement, inspiring content and more ellenfisher.com
Follow me on INSTAGRAM! @ellenfisher instagram.com/ellenfisher
Get a free trial of the best music for your videos at Music Bed:
http://share.mscbd.fm/ellenfisher
CREAMY KABOCHA SQUASH SOUP
1 large kabocha squash, diced (discard the seeds)
4 cloves garlic, peeled
1/2 an onion, roughly chopped
Filtered water, enough to fill just above the squash in the pot
16 oz of fresh or canned coconut milk
1 can garbanzo beans, drained and rinsed
1 tsp curry powder
1/2 to 3/4 tsp salt
3 sprigs of rosemary
About 4-6 tbsp lemon juice
4 cups kale or baby spinach, roughly chopped
INSTRUCTIONS
Boil the squash, garlic, and onion in a large pot of water. Once fork tender add the ingredients into a high speed blender but save about 2 cups of the boiled kabocha squash on the side to add to the soup at the end. Then blend the ingredients, including about half of the boiling water liquid along with the coconut milk in a high speed blender until smooth. Pour back into the large pot along with a little more boiling water liquid to thin out the soup as you desire, the 2 cups of diced kabocha squash and the spices and garbanzo beans and simmer on low heat, stirring occasionally. When adding the rosemary, leave it in the soup whole and let it simmer for about 5 minutes. Then discard the rosemary and add the lemon juice and kale or spinach at the end. Continue to simmer on low heat for another 5 or 10 minutes then serve.
