The perfect winter soup: Kombucha Squash

Ingredients

• 1 medium size kabocha squash seeded and cut into wedges
• 1 tbsp coconut oil
• 1 medium- size red onion
• 1 tbsp za’atar
• 2 tbsp tahini
• 1 lemon juiced
• 1 garlic clove minced
• 4-5 cups of boiling water
• Celtic salt and black pepper to taste

Instructions

1. Preheat your oven to 375 F
2. Arrange seeded and wedged kabocha squash on a baking sheet
3. Roast the squash for 25 minutes or until it’s tender when pierced with a fork
4. Heat coconut oil in a soup, pot add the onion and sauté until translucent.
5. Add za’atar, lemon juice, garlic, and tahini to the sautéed onion. Add the roasted squash and 4-5 cups of boiling water
6. Simmer for 30 minutes and then take off heat. Let cool for 30 minutes.
7. Transfer to blender and blend until smooth