The perfect winter soup: Kombucha Squash

The week in between Christmas and NYE is always so weird— does anyone even know what day of the week it is ?😂 I’ve been getting so many questions about easy recipes to make this week and I have a great healthy and delicious soup recipe for you! I know many have been cooking up a storm for the holidays so now’s the time to let the blender do the work! Enjoy! 

The perfect winter soup: Kombucha Squash

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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

 

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