- 1 medium sized squash (e.g. acorn, butternut, blue Hokkaido, kabocha)
- 7 cups vegetable stock
- 1 can coconut milk
- 2 tbsp. coconut oil
- 4 carrots, medium diced
- 2 stalks celery, medium diced
- ¼- ½ cup yellow onion, medium diced
- 1-2 tbsp. parsley, finely chopped
- 1 tbsp. garlic, minced
- 2-3 tsp. marjoram
- 1 tbsp. sage
- 1 tsp. sea salt
- ½ tsp. black pepper (or to taste)
- 1 bay leaf
- Preheat oven to 350F/175C.
- Remove seeds from squash and bake for 30-45 minutes until meat is tender and rind of the squash gives when gently pushed on.
- Once squash is cool enough to handle, scoop out the meat and set aside.
- Add oil to a large saucepan and heat. Add carrots, onions and celery, and cook on medium heat until they begin to soften, stirring as needed.
- Add garlic, parsley, marjoram, sage, salt, pepper and cayenne. Stir and let cook for 2 minutes. (Hint: this on its is wonderful with some wild rice).
- Add the squash and bay leaf, and slowly add the vegetable stock. Bring to a boil, then reduce heat to simmer and cook for 30-45 minutes, until vegetables are tender.
- Add cashew cream and let simmer for another few minutes.
- Remove bay leaf, then transfer soup to blender and puree until smooth.
You can also add 1 cup of spinach or kale to this recipe to add some additional greens to it. Add these towards the end so that they are just wilted when transferring the soup to the blender.