INSTRUCTIONS
Preheat oven to 375° and line a rimmed baking sheet with parchment.
rub a
good amount of olive oil over cut side of squash; place cut side down on baking sheet and place in oven. cook squash until fork tender - about 50-65 m i n u t e s . l e t t h e s q u a s h c o o l u n t i l i t 's ready to handle. scoop squash out into a bowl and set aside. In a large soup pot, heat olive oil and coconut oil over medium heat.
add
sliced leeks and oregano, and sautĂŠ until leeks are soft; add garlic and cook for 30 seconds.
add the fennel
a n d g i n g e r, a n d c o o k f o r a b o u t 5 m i n utes - until fennel is soft and ginger is fragrant.
add the kabocha, bay leaf, w a t e r, s a l t , a n d p e p p e r - s t i r.
Tu r n t h e h e a t u p a n d b r i n g s o u p t o a s i m m e r, c o o k f o r r o u g h l y 3 0 m i n u t e s , stirring every so often. remove from heat and stir in 1 cup spicy coconut cream. I n b a t c h e s , p u r e e s o u p i n a b l e n d e r, o r f o o d p r o c e s s o r, u n t i l s m o o t h . t r a n s f e r soup back to the pot and bring to a low s i m m e r, s t i r i n l e m o n j u i c e a n d t a s t e for seasoning.
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H E A LT H Y F O O D
