Coconut Kabocha Soup- Rainy day warmer!

[Guest guest]

It's been raining around here (Monterey Bay area) and a tad chilly,

so I needed something to stick to my ribs, warm my belly and keep my

day going at the library! So simple, I can't believe I didn't think

of this sooner (One unit of everything). Honestly, it's even great

at breakfast with Spelt Essene bread.

 

*COCONUT-KABOCHA SOUP*

From Travis

Serves 8 easily

Time: 8 hours HIGH, plus an additional hour on LOW after coconut

milk has been added.

 

INGREDIENTS (organic where possible):

 

ONE Large sweet onion, rough chop

ONE Large (4-5 lbs) Red Kabocha Squash, peeled, seeded and 1/2 " cubed

ONE Tbsp. Sea salt

ONE Quart Water (or stock, I used plain water)

ONE ~15 oz can Organic Coconut Milk (I used Thai Kitchen brand)

additional salt and fresh pepper, to taste

 

PROCEDURE:

Place the chopped onion in the bottom of the crock and stir with 1/3

the salt. Layer on half the squash, and salt again. Stir the squash

and layer on the final layer of squash and the final 1/3 of the

salt. Pour the water down the side of the squash, you want the salt

to draw out the water from the ingredients above the fluid line

during cooking. Cover and cook on high overnight (aprox. 8 hours),

or until everything is soft and super mushy, if not completely

broken down. Attack it with an immersion blender, or process in a

blender/food processor in batches until smooth. Add the coconut

milk, stir in and cook on low until heated through. Season with s & p

as needed to taste (hot paprika or garam masala are also options at

this point.).

 

Serve with rustic grain bread, either warmed/toasted or fresh from

the oven. I really mean it, it's GOOOOOD for breakfast with a pear

and a big chunk of bread. Buen Salud!