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Roasted Kobocha Squash Soup

*Vegan version, use water instead of broth and coconut oil instead of ghee

Makes 6 servings

Prep Time: 45 minutes

Bake Time: 25 minutes


In medium bowl toss following  ingredients together.

1 medium kobocha squash, washed, seeded, stemmed, cut into 2 inch chunks

1 Tbsp. ghee

1 Tbsp. olive oil

sea salt/pepper


Place onto a large rimmed roasting pan and roast for approximately 15 minutes, stir and roast for another 10-15 minutes or until soft.

Set aside while preparing remaining ingredients.


In medium saucepan:

Saute’ over med/high heat until soft approximately 6- 8 minutes:

1 Tbsp ghee 

2 garlic cloves minced

1 yellow or white onion, diced 

2 Tbsp. peeled fresh ginger, minced finely

2 Tbsp. peeled fresh turmeric OR 2 tsp. dried

2 Tbsp. fresh, chopped sage

1 tsp. ceylon cinnamon

1/2 tsp. ground nutmeg

sea salt & pepper



1 -32oz. carton chicken or vegetable broth OR you can use water

1 can full fat coconut milk

water to thin if it is too thick

Juice from 1 lime


Combine all of the above ingredients in Vitamix or other high speed mixer. You may need to add a cup or two of water. Blend until smooth and Pour into large pot with lid. Add broth or water and coconut milk.  Place on medium heat until warm, stirring occasionally.  Garnish with cilantro and pumpkin seeds. 



1 bunch cilantro leaves, chopped

pumpkin seeds 

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