Ingredients

The following ingredients have 4 Servings
  • 1 tbsp coconut oil
  • 1 cup onion diced (or fresh onion finely sliced)
  • 1 tsp minced garlic
  • 2 lb (900g) fresh Kabocha squash peeled, deseed and chopped (1 fresh Kabocha squash peeled, deseed and chopped)
  • 4 cups (1 litre) vegetable broth
  • 4 tbsp smooth peanut butter
  • Salt
  • Ground black pepper

Instruction

  • Heat oil and saute onions for about 5 minutes until soft
  • Stir in garlic and Kabocha squash and fry for a couple of minutes.
  • Add the broth and peanut butter, season to taste, mix well, cover and simmer for 25 mins or until the squash is cooked through.
  • Let the soup cool down before blending it to your desired smoothness.
  • Serve warm.