We recently discovered the Robin’s Koginut Squash and love it. This soup is heavenly.
1 Robin’s Koginut Squash (other squashes like Butternut or Kabocha may be substituted.
1 can (13.5 ounces) of coconut milk
1 large carrot
1 large stalk of celery
1 cup of water or vegetable stock
1/2 cup of nutritional yeast
1 Tablespoon adzuki bean miso or other light miso
1 teaspoon freshly ground nutmeg
1 clove of minced garlic (or 1 teaspoon garlic powder)
1 teaspoon madras curry powder
1/2 teaspoon cinnamon
pinch of pepper
- Preheat oven to 350oF.
- Bake the squash by cutting it in half and removing the seeds, place the squash cut side down on a sheet pan lined with parchment paper and bake for 45 minutes or until tender. Let cool and scoop out the inside of the squash discarding the skin.
- Dice the carrots, celery and onions and sauté in a large sauce pan in one cup of water with the spices until the vegetables are soft.
- Add the baked squash and coconut milk and bring to a boil. Lower the heat and simmer for fifteen minutes.
- Remove from the heat and stir in the miso.
- Purée the soup with a hand mixer or blender* until smooth. Use caution while blending hot soup or allow the mixture to cool before blending.