Savor a bowl of warm Kabocha soup packed with nutrients Discover this nourishing recipe that brings comfort and flavor to your table 155 chars

Scale

1 Kabocha squash

1 Onion

2 Garlic cloves

4 cups Low-sodium vegetable broth

1 cup Heavy cream or coconut cream

Salt and pepper to taste

Cilantro or pumpkin seeds for garnish

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Prep Your Ingredients: Wash the kabocha squash, slice in half, scoop out the seeds, cut into chunks, and dice the onion and mince the garlic.

Start Cooking: Heat olive oil in a large pot, sauté diced onion until translucent, and add minced garlic.

Combine and Finish Cooking: Add kabocha squash chunks and vegetable broth, bring to a boil, then simmer until squash is fork-tender.

Serve and Enjoy: Blend the soup until smooth, stir in heavy cream, season, and garnish before serving.