Roasted Kabocha | Lemongrass | Ginger | Turmeric | Soup

ROASTED KABOCHA LEMONGRASS GINGER TURMERIC SOUP

Ingredients 

• A large kabocha squash, seeded
• 2-3 Tbsp olive oil
• sea Salt or Celtic ▫1 1/2 Tbsp olive oil
• 2 cups chopped or sliced onions
• 3 carrots, cut 3 in thick pieces
• 2 ribs of celery, sliced
• 1/2 lemongrass, chopped
• 3 cloves garlic, chopped
• A -inch piece of fresh ginger root, peeled and grated
• a few fresh sage leaves, chopped
• a few fresh thyme leaves, chopped
• a few fresh oregano leaves, chopped
• a few fresh rosemary leaves, chopped
• 1 1/4 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 4 cups of chicken stock vegetable stock or alkaline water
• 2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoons cinnamon
• roasted pumpkin seeds for garnish

Directions 

1. Turn on oven to 400F. Cover carrots and kabocha halves in olive oil.  Place kabocha skin side down on a baking sheet covered with parchment paper. On a separate baking sheet put the carrots.

2. Roast squash 45 min. And carrots 25 min or until tender.

3. In the meantime, add onions to a large pot with olive oil. Cook until caramelized stirring occasionally. About 10 min. Add celery, lemongrass and cook another 5 min. Add In the rest of the dry ingredients stir.

4. Once kabocha and carrots are done. Add them to the pot and add stock or water, bring to a simmer and simmer for 10-15 min.

5. Turn off heat and let cool. Once it’s cooked blend in a blender until smooth and creamy! Add more water or stock if needed. Serve with toasted pumpkin seeds & good olive oil

Roasted Kabocha | Lemongrass | Ginger | Turmeric | Soup

Shayna Taylor

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Ingredients

  

• A large kabocha squash seeded
• 2-3 Tbsp olive oil
• sea Salt or Celtic ▫1 1/2 Tbsp olive oil
• 2 cups chopped or sliced onions
• 3 carrots cut 3 in thick pieces
• 2 ribs of celery sliced
• 1/2 lemongrass chopped
• 3 cloves garlic chopped
• A -inch piece of fresh ginger root peeled and grated
• a few fresh sage leaves chopped
• a few fresh thyme leaves chopped
• a few fresh oregano leaves chopped
• a few fresh rosemary leaves chopped
• 1 1/4 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 4 cups of chicken stock vegetable stock or alkaline water
• 2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoons cinnamon
• Roasted pumpkin seeds for garnish

Instructions

 

• Turn on oven to 400ºF. Cover carrots and kabocha halves in olive oil.  Place kabocha skin side down on a baking sheet covered with parchment paper. On a separate baking sheet put the carrots.
• Roast squash 45 min. And carrots 25 min or until tender.
• In the meantime, add onions to a large pot with olive oil. Cook until caramelized stirring occasionally. About 10 min. Add celery, lemongrass and cook another 5 min. Add In the rest of the dry ingredients stir.
• Once kabocha and carrots are done. Add them to the pot and add stock or water, bring to a simmer and simmer for 10-15 min.
• Turn off heat and let cool. Once it’s cooked blend in a blender until smooth and creamy! Add more water or stock if needed. Serve with toasted pumpkin seeds & good olive oil