Kabocha Miso Coconut Soup
This velvety kabocha squash soup is packed with flavor from miso, ginger and coconut milk.
Servings
6-8bowls
Servings
6-8bowls
Ingredients
Instructions
  1. Preheat the oven to 400 degrees. Quarter the kabocha squash and scoop out the seeds. Coat in a couple tablespoons of oil and season with salt. Place on a baking sheet and roast for 20-25 minutes or until the squash is fork tender.
  2. Allow to squash to cool enough to handle and scoop out the flesh. Place in a blender. Heat the chicken broth until it starts to simmer. Add the chicken broth, sesame oil, miso paste, coconut milk and ginger and blend until smooth. If you are making this head, you can skip heating the chicken broth and blend everything together and re-heat on the stove when you’re ready to serve.
  3. Season to taste. Add a little salt at a time– the soup will already be pretty salty from the miso. Sprinkle black sesame seeds and/or Crunch Dynasty. Drizzle extra coconut milk over the bowls of soup.