Kabocha Squash Soup
Vegan, Gluten-Free, Paleo
1 medium kabocha squash (about 2.5 pounds)
1 1/2 tablespoons olive oil + more for roasting squash
2 large leeks, cleaned and diced
6 cloves garlic, minced
2-inch fresh ginger piece, minced or grated
2-inch fresh turmeric piece, minced or grated
1 teaspoon ground cumin
4 cups vegetable broth
2 teaspoons kosher salt + more to taste
1 (14-ounce) can full-fat coconut milk
1-2 tablespoons fresh lime juice
Preheat the oven to 400°F (205°C).
Use a large, heavy knife or cleaver to cut the kabocha squash in half. You may need to microwave the whole squash for 2-3 minutes to soften it and make it easier to slice. Once sliced in half, remove seeds and cut each half into 3 large wedges.
Toss the squash wedges with olive oil and salt & pepper to taste, and place them on a foil-lined baking sheet. Roast for 30-40 minutes or until fork tender and browned in some spots. Once the squash is cool enough to handle, remove the skin.
Heat the 1 1/2 tablespoons olive oil in a large saucepan or Dutch oven over medium-low heat. Once hot, add the leeks, garlic, ginger, and turmeric and cook for just a few minutes until the leeks are softened. Add the ground cumin and toss to coat.
Pour in the vegetable broth, the peeled kabocha squash, and 2 teaspoons of kosher salt. Raise the heat and bring the soup to a boil, then reduce the heat to a simmer and cook for 10-12 minutes.
Turn off the heat and add the coconut milk and lime juice and stir to combine. Use an immersion blender to purée the soup in the pot or transfer in batches to a blender and blend until smooth.