Kabocha Squash Soup
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.