Winter Squash Soup

1. 1

   Cook the Onion

   Warm the oil in a large pot over medium-high heat. Add the onion and cook for 6 to 8 minutes, until beginning to brown.

   6–8 min

   • Coconut Oil2 tbsp
   • Yellow Onions×1
2. 2

   Add Garlic and Salt

   Stir in the garlic and salt and cook for 3 to 4 minutes, until the garlic is golden and fragrant.

   3–4 min

   • Garlic3 cloves
   • Sea Salt2 tsp
3. 3

   Add Squash and Water

   Add the squash and water, raise the heat, and bring to a boil.

   • Kabocha Squash×1
   • Filtered Water5 cups
4. 4

   Simmer the Squash

   Cover the pot, reduce the heat to low, and simmer for 12 to 15 minutes, until the squash is tender.

   12–15 min

   • Kabocha Squash×1
5. 5

   Cool the Soup

   Remove from the heat, season with pepper to taste, and set aside to cool slightly.

   • Black Pepper
6. 6

   Blend the Soup

   Working in batches, scoop the soup into an upright blender and puree on high speed until smooth and velvety.

7. 7

   Season and Serve

   Season to taste with more salt and pepper, and with tamari, if using, and serve warm.

   • Sea Salt2 tsp
   • Black Pepper
   • Tamari

Store leftover soup in jars in the fridge for up to 5 days, or freeze for up to 3 months.