• prep: 15 min
• cook: 20 min
• total: 35 min

Make the most out of cozy winter nights with this soothing Curry Kabocha Squash Soup. Kabocha Squash, also known as Japanese Pumpkin, is a sweet variation of all those winter squashes we have come to love. Blended in this Curry Kabocha Squash Soup, it offers a creaminess that none of your friends will believe came from a vegetable! Kabocha’s natural sweetness and a warm kick from the curry powder make this soup comforting, nourishing and an exciting! Plus, adding another squash to your collection of winter recipes? Now that’s what I call #squashgoals

• 1 tsp coconut oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 kabocha squash, cubed (5 cups)
• 3 cups vegetable broth
• 1 cup coconut milk
• 3 tsp curry powder, to taste*
• 1/2 Tbsp lime juice (1/2 lime)
• Salt and pepper to taste

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