Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, turmeric ginger kabocha squash soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Turmeric Ginger Kabocha Squash Soup is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Turmeric Ginger Kabocha Squash Soup is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. 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. Make ready 1 med. kabocha, diced to bite-size cubes, seeds/skin removed
2. Get 2 tbsp butter or avocado oil
3. Get 1 large shallot or med onion, chopped into lg chunks
4. Make ready 32 oz (1 box) Chicken or vegetable stock
5. Prepare 2 Tblsp cinnamon
6. Make ready 1 Tblsp Turmeric powder (+ 2" section grated turmeric root)
7. Make ready 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. Make ready Coarse salt
11. Take 1 can Full fat coconut milk, stir-well
12. Prepare 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. Get 1 large size shallots, slice to thin strips
17. Take 1-2 tbsp broth or water

Instructions 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.
10. Ready to serve and ENJOY!

So that’s going to wrap it up for this special food turmeric ginger kabocha squash soup recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!