Curried Kabocha, Carrot, and Cauliflower Soup

Makes 8 one-cup servings

  • 2 tsp coconut oil
  • 6 cloves garlic, peeled, smashed and minced
  • 1 cup white onion, cut into large dice
  • 3 cups stock of choice
  • 1 cup water
  • 5 cups kabocha squash, peel removed and cut into chunks
  • 2 cups carrots, cut into 1” lengths
  • 1 cup cauliflower, cut into chunks
  • 2 Tbs curry powder, more or less to taste
  • Salt and pepper to season 
  1. Melt coconut oil in large stockpot over MEDIUM heat. 
  2. Add onions and garlic and cook about 5 minutes, till translucent, taking care not to brown.
  3. Add the squash, carrots, and cauliflower and cook about 5 minutes more, stirring occasionally.
  4. Add the curry powder and stir to coat veggies.
  5. Add the stock and the water.
  6. Cover the pot with a lid, bring to boil, then reduce heat to SIMMER and cook for 45 minutes.
  7. Remove from heat and cool several minutes.
  8. Blend/purree till smooth.
  9. Serve hot with salt and pepper to season.