Soup is perfect for damp April weather, for those days where you feel like you could use a hug in a bowl. This roasted squash soup is super easy to prep ahead and keep on hand for quick lunches or dinners. Roasted squash is grounding and full of Vitamin C, the miso adds umami and probiotics, while the almonds and spring onions bring a freshness and Spring feeling to the sweetness of the soup.
Serves 4
Ingredients: (preferably organic)
- 1 large Hokkaido or Kabocha squash, halved & de-seeded
- 2 tbsp coconut oil, melted
- 1 onion, finely diced
- 2 cloves garlic, minced
- ½ tsp cumin
- ¼ tsp cinnamon
- 2 tbsp miso paste
- 4 cups vegetable broth
- ½ lemon, juiced
- pink Himalayan salt, to taste
- black pepper, to taste
- toasted almond slivers, for garnish
- spring onion, sliced, for garnish
Directions:
01. Pre-heat the oven to 200 degrees and place squash on a parchment paper lined baking sheet. Brush the insides of the squash with some of the coconut oil, place the squashes cut side down and bake for an hour.
02. When the squash is done, heat up the rest of the coconut oil in a large pot and add garlic, onion, cumin and cinnamon and cook until fragrant, about five minutes.
03. Scrape out the inside of the squash and add to the pot, pour in vegetable broth and miso paste and simmer for five minutes. Transfer to a blender and blend until smooth. Taste and finish the soup with lemon juice, salt and pepper to taste.
04. Serve with toasted almond slivers and spring onion. Enjoy!
