How to Prepare Award-winning Turmeric Ginger Kabocha Squash Soup

Hey everyone, I hope you're having an amazing day today. Today, we're going to make a special dish, How to Prepare Super Quick Homemade Turmeric Ginger Kabocha Squash Soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Turmeric Ginger Kabocha Squash Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Turmeric Ginger Kabocha Squash Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Turmeric Ginger Kabocha Squash Soup using 18 ingredients and 9 steps. Here is how you cook it.

Modified from iheartumami.com/turmeric-ginger-kabocha-squash-soup/#wprm-recipe-container-7312 tip: store a small thumb size piece of fresh ginger in the freezer in a small container

Ingredients and spices that need to be Make ready to make Turmeric Ginger Kabocha Squash Soup:

1. 2 med. kabocha, seeds/skin removed (1lb, 13oz)
2. 2 tbsp butter or avocado oil
3. 1 large shallot or med onion, chopped into lg chunks
4. 32 oz (1 box) Chicken or vegetable stock
5. 2 Tblsp cinnamon
6. 1 Tblsp Turmeric powder (+ 2" section grated turmeric root)
7. Fresh ginger (a big knob about 2" long), grated
8. 6 pcs dried young ginger (optional)
9. 1/2 tsp freshly ground black pepper
10. Coarse salt
11. 1 can Full fat coconut milk, stir-well
12. OR 6 cups drinking coconut milk
13. Milk
14. 1 can (17.5 oz) Cara Cara coconut juice with pulp (test)
15. Quick Kale sauté:
16. 1 large bunch of curly kale, discard stems and roughly chopped
17. 1 large size shallots, slice to thin strips
18. 1-2 tbsp broth or water

Instructions to make to make Turmeric Ginger Kabocha Squash Soup

1. Wash and then cook the whole Kabocha in a slow cooker on low until soft (4-6 hours). Cut the kabocha into pieces. Scoop out the seeds with a spoon and remove the skin. Dice them further to smaller cube sizes.
2. Turn slow cooker to HIGH. Add 2 tbsp butter or avocado oil, add diced shallots (onion). Season with a small pinch of salt and saute until fragrant (about 30 minutes?). Add ginger, turmeric and cinnamon powder and stir until fragrant. Add diced kabocha, season with another pinch of salt. Saute for a few additional minutes.
3. Add stock, should be just enough to cover the squash. Scrape any fond off the sides. Add black pepper. Give a stir and cover with a lid. Cook on low heat until the squash turns soft and flavors are blended.
4. Use an immersion blender (or scoop the squash to a regular blender) to blend the squash until creamy smooth. Reheat the squash soup over medium-low heat and add coconut milk to your desired consistency. I had to add coconut milk to thin it in the blender!
5. Grate a 1 teaspoon of frozen ginger, give a quick stir and see if you’d like to add more spices (added another half Tblsp cinnamon). Serve hot or slightly chilled with any protein of your choice or top with some simple kale sauté.
6. John felt it needed to be creamier, so he added milk to taste
7. Simple Caramelized Kale sauté:
8. Preheat a large skillet over medium-high heat. When hot lower the heat to medium. Add 2 tbsp avocado oil and sliced shallots. Season with a small pinch of salt and sauté until fragrant
9. Add roughly chopped kale leaves. Keep sautéing for a few additional minutes. Add 1-2 tbsp broth and lower the heat to medium-low. Cover the skillet with a lid and allow kale to cook a few additional minutes. Season with a bit more salt and drizzle with a bit extra virgin olive oil and serve immediately.

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So that's going to wrap this up for this exceptional food Recipe of Favorite Turmeric Ginger Kabocha Squash Soup. Thanks so much for reading. I'm sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!