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Koginut Squash Coconut Soup

by Nora Malfettone

February 15, 2022

Prep Time

5 Minutes

Cook Time

45 Minutes

Serves

2

Serve Time

5 Minutes

Ingredients

1 Garlic clove

1 Lemon

1 1/2 Tablespoons Sea salt

1 Teaspoon Black pepper

1 Can Coconut Milk (I like Native Forest brand)

2 Teaspoons Cinnamon

1 Teaspoon Turmeric 

1/4 cup Maple syrup

Handful Cilantro

1 Medium Koginut Squash

Preparation

Preheat oven to 375°


  1. Clean and half squash

  2. Scoop out seeds and rinse

  3. Cut the squash into wedges

  4. Lay the squash side by side on ceramic tray

  5. Drizzle squash with organic maple syrup, sprinkle sea salt and black pepper

  6. Place seeds in small ceramic tray

  7. Sprinkle with sea salt

  8. Place both trays in oven

  9. Cook seeds for 30 min or till golden brown Cook squash for 45 minutes-1 hr till tender

  10. Add cooked squash immediately to blender

  11. Add: 1 can coconut milk Half a lemon’s juice 1 garlic clove 2 teaspoons cinnamon 1 teaspoon turmeric 1 tablespoon sea salt

  12. Blend until smooth

  13. Pour soup into bowls

  14. Top with chopped cilantro, baked squash seeds, and a squeeze of lemon

​

Serve warm

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