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

The perfect winter soup: Kombucha Squash


  • 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


  • 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

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