Sweet and Spicy Kabocha Squash Soup

Sweet and Spicy Kabocha Squash Soup

2 large servings

1 small Kabocha Squash, roasted

1 cup soy milk

1 cup vegan chicken broth

½ T olive oil

1 small onion, diced

1 clove garlic, minced

1 t curry powder

½ t ground cumin

½ t chili powder

½ t salt

¼ t black pepper

¼ t cayenne pepper

½ T pure maple syrup

  1. Preheat oven to 350F. Cut squash in half and remove seeds.  Lay cut side down on a baking sheet and place in the oven to roast for 40-45 min, until the squash can easily be scooped out of it’s skin.  Scoop the squash out and set aside.
  2. Heat oil in a medium sized pot over medium-high heat and add the onion and garlic, cook for 1 minute.
  3. Stir in the curry powder, cumin and chili powder, cook for 30 seconds.
  4. Add the squash and broth and bring up to a simmer.  Simmer for 20 minutes uncovered.
  5. Stir in the salt, pepper, cayenne and maple syrup. 
  6. With an immersion blender (or you can use a regular blender) blend the soup together. 
  7. Stir in the soy milk and cook on low until warmed.  Taste for salt and pepper.


Don’t forget about my 12 Days of Giveaways!  A new giveaway wil be posted Dec 4th.

Also you can check out Hangry Pants giveaway at for an Aurorae Yoga Mat Here


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