The perfect winter soup: Kombucha Squash

The perfect winter soup: Kombucha Squash

The perfect winter soup: Kombucha Squash
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

  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
Soups
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The perfect winter soup: Kombucha Squash

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