Steps to Make Homemade Turmeric Ginger Kabocha Squash Soup

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, turmeric ginger kabocha squash soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Turmeric Ginger Kabocha Squash Soup is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Turmeric Ginger Kabocha Squash Soup is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook turmeric ginger kabocha squash soup using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Turmeric Ginger Kabocha Squash Soup:

1. Take 1 med. kabocha, diced to bite-size cubes, seeds/skin removed
2. Make ready 2 tbsp butter or avocado oil
3. Make ready 1 large shallot or med onion, chopped into lg chunks
4. Take 32 oz (1 box) Chicken or vegetable stock
5. Make ready 2 Tblsp cinnamon
6. Get 1 Tblsp Turmeric powder (+ 2" section grated turmeric root)
7. Prepare Fresh ginger (a big knob about 2" long), grated
8. Get 6 pcs dried young ginger (optional)
9. Make ready 1/2 tsp freshly ground black pepper
10. Get Coarse salt
11. Take 1 can Full fat coconut milk, stir-well
12. Get OR 6 cups drinking coconut milk
13. Make ready Milk
14. Prepare Quick Kale sauté:
15. Make ready 1 large bunch of curly kale, discard stems and roughly chopped
16. Make ready 1 large size shallots, slice to thin strips
17. Prepare 1-2 tbsp broth or water

Steps to make Turmeric Ginger Kabocha Squash Soup:

1. Wash and then cook the whole Kabocha in a slow cooker on low until soft (4-6 hours). Cut the kabocha into pieces. Scoop out the seeds with a spoon and remove the skin. Dice them further to smaller cube sizes.
2. Turn slow cooker to HIGH. Add 2 tbsp butter or avocado oil, add diced shallots (onion). Season with a small pinch of salt and saute until fragrant (about 30 minutes?). Add ginger, turmeric and cinnamon powder and stir until fragrant. Add diced kabocha, season with another pinch of salt. Saute for a few additional minutes.
3. Add stock, should be just enough to cover the squash. Scrape any fond off the sides. Add black pepper. Give a stir and cover with a lid. Cook on low heat until the squash turns soft and flavors are blended.
4. Use an immersion blender (or scoop the squash to a regular blender) to blend the squash until creamy smooth. Reheat the squash soup over medium-low heat and add coconut milk to your desired consistency. I had to add coconut milk to thin it in the blender!
5. Grate a 1 teaspoon of frozen ginger, give a quick stir and see if you’d like to add more spices (added another half Tblsp cinnamon). Serve hot or slightly chilled with any protein of your choice or top with some simple kale sauté.
6. John felt it needed to be creamier, so he added milk to taste
7. Simple Caramelized Kale sauté:
8. Preheat a large skillet over medium-high heat. When hot lower the heat to medium. Add 2 tbsp avocado oil and sliced shallots. Season with a small pinch of salt and sauté until fragrant
9. Add roughly chopped kale leaves. Keep sautéing for a few additional minutes. Add 1-2 tbsp broth and lower the heat to medium-low. Cover the skillet with a lid and allow kale to cook a few additional minutes. Season with a bit more salt and drizzle with a bit extra virgin olive oil and serve immediately.

So that is going to wrap it up for this special food turmeric ginger kabocha squash soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!