Winter Squash Soup

Step 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.

• 2 tbspCoconut Oil
• ×1Yellow Onions, diced

Step 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 clovesGarlic, finely chopped
• 2 tspSea Salt, plus more to taste

Step 3 · Add Squash and Water

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

• ×1Kabocha Squash, halved, seeded, peeled, and cut into 1-inch cubes
• 5 cupsFiltered Water

Step 4 · Simmer the Squash

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

• ×1Kabocha Squash, halved, seeded, peeled, and cut into 1-inch cubes

Step 5 · Cool the Soup

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

• Black Pepper, freshly ground

Step 6 · Blend the Soup

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

Step 7 · Season and Serve

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

• 2 tspSea Salt, plus more to taste
• Black Pepper, freshly ground
• Tamari