Spicy Kabocha Soup

Ingredients

• 1 medium-sized kabocha squash (3-4 lbs)
• 4 T olive oil, divided
• Sea Salt and Fresh Cracked Pepper
• 1 cup finely diced onion
• 1 T The Original™ Seasoning
• 1 can (14 oz) coconut milk
• 6 cups vegetable broth
• Chopped fresh chives
• Optional: sour cream, yogurt or parmesan for garnish

Instructions

1. Preheat the oven to 375F.
2. Carefully cut each kabocha in half. Rub the cut surfaces with olive oil and sprinkle generously with sea salt. (To add a smokiness, try our Super Smoky™ salt.)
3. Place on a baking sheet, flesh side up and roast in preheated oven for 45-60 minutes or until the squash is very, very tender. Set aside to cool.
4. Meanwhile, heat the remaining 2 T olive oil in a large stockpot over medium-high heat. Add onions and saute for about 10 minutes or until  golden, soft and translucent. Add The Original™ seasoning and cook an additional minute, or until fragrant. (If you like it spicy, feel free to increase the seasoning!)
5. Using a spoon, scoop the flesh from the cooled kabocha into the pot. Stir in coconut milk and 6 cups broth. Bring to a boil. Reduce heat to low and simmer for 25-30 minutes to let the flavors meld. Remove from heat.
6. Using an immersion blender or food processor, process the soup until you have a thick, smooth puree. (If it seems too thick for your preference, stir in more broth/water, a half a cup at a time, until soup is the desired consistency).
7. Adjust seasoning if necessary by adding a touch more sea salt and fresh cracked pepper.
8. Ladle into bowls and topped with a flourish of chopped chives to enjoy purely vegan. Or add dollop of plain yogurt, sour cream or some freshly shaved parmesan.
9. Want to add a hint of smoke? Sprinkle your bowl with Sel de Fume before eating!

Enjoy!

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