Kabocha Squash Soup

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Preparation time:

Yield: 2 portions

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The sweetness of the squash and fruits and the hint of warming spices make for a comforting creamy soup. Instead of Kabocha, you can use any hard squash you have on hand.

  • 2 cups Kabocha or other hard squash, peeled, seeds removed, and cut into pieces
  • 2 and 1/3 cups water
  • 1 avocado, peeled and pit removed
  • 7-8 fresh figs, or 6-7 soaked dates, pits removed and chopped
  • dash of cinnamon
  • dash of nutmeg
  • dash of sea salt
Blend the ingredients in a high-speed blender for a minute or so until smooth. Garnish with chopped pecan nuts or grated coconut.