Saffron Kabocha Squash Soup
1 kabocha squash – 3.5 to 4 pounds, peeled and cut into 2 inch wedges
1 large sweet potato, peeled and chopped
3 tablespoon olive oil
2 shallots, sliced
3 large cloves garlic, chopped
3 springs of rhyme
Pinch of crushed red pepper
1/2 cup shredded coconut, or milk
Pinch of saffron
1 lemon, juiced
5 cups of vegetable stock
Salt and pepper to taste
Roast squash at 400 degrees for 30 mins
Heat olive oil, add garlic, shallot, and thyme sautéed for 2 minutes.
Add saffron, crushed red pepper, shredded coconut, sweet potatoes and salt, stir and cook for 10 mins.
Add roasted kaboucha squash and vegetable stock and lemon juice. Cook another 10 minutes
Purée soup with immersion blender.
Season with salt and pepper.
February 21, 2017
Everyday Meals, Soup, Spices