Kobocha Squash and Coconut Soup

December 2019Nutrition

Hydrate and Nourish with a JK7® Skin Care favorite!

In the cool months of Fall, healthful moisture dense foods keep hydration levels up & provide needed nutrients for your skin’s beauty & peak performance.

Kobocha Squash and Coconut Soup
1 kabocha squash
1 large shallot minced
1 large clove of garlic minced
1 inch fresh ginger, grated
6 cups of water or vegetable broth
½ cup coconut milk 
Cut kobocha squash in wedges & remove seeds. Place squash on a sheet pan & sprinkle lightly with coconut oil, salt & pepper. Roast at 400ºF till fork tender.

In a large pot sauté shallot, garlic and ginger in 1 Tbs. coconut oil.  

Remove skin from roasted squash & add squash to the shallot & garlic, along with 6 cups of water or vegetable broth. Bring to a boil & reduce to a simmer. Once simmering, add ½ cup of coconut mike to pot. Simmer 10 minutes. 

Using a table top or immersion blender, puree till smooth, adding salt & pepper. For added depth of flavor, add 1 tsp. cumin or smoked paprika to the minced shallot & garlic when sautéing. Garnish with crushed chili pepper for some zip. Get cozy & enjoy!


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