Simple things are typically the best. Don’t get me wrong – I can cook for hours, but sometimes it’s nice to throw together leftovers from the fridge or pantry for a simple, tasty meal.

Whenever I find kabocha squash at the market, I stock up. One incredible characteristic of fresh butternut/kabocha/acorn squash is that they last for at least a month sitting on your counter.   I often come home with 4-5 squashes without even knowing what I’m going to do with them! If I’m short on time, I’ll cut up a squash, drizzle it with olive oil, sprinkle with a little course salt and pepper, and pop it into a 400 degree oven for about 35 minutes. Delicious, easy, AND hearty, kabocha makes a great dish to serve to company.

I love this soup for the simplicity and the flavor. If you can’t find kabocha squash, sweet potato is a really great substitute.


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1 small kabocha squash
2 tablespoons unsalted butter or extra-virgin coconut oil, plus more for squash
1 onion, chopped
1 tablespoon red chili paste, thai kitchen brand
1 14-ounce can full-fat coconut milk, or dairy milk
1 tablespoon peanut sauce
1 1/2 teaspoons sea salt
1 lime

1 cup brown rice, cooked

toppings: toasted crushed peanuts, cilantro, chili oil and greek yogurt



Heat oven to 400 degrees. Cut squash in half and scrap out seeds. Cut each half in two and drizzle olive oil. Place on a baking sheet and roast in the oven until tender with a fork, about 30-35 minutes. When done, let cool slightly and scoop out the squash from the skins.

While the squash is cooking, place a medium soup pan over medium-high heat add the butter and onion.  Saute for a few minutes until translucent. Transfer to a blender and add squash, chili paste, coconut milk, peanut sauce, and salt. Puree until it is silky smooth. More milk might be necessary to thin out soup.  Add more salt if needed.

Put soup in bowls and top with the cooked brown rice, peanuts, cilantro, chili oil and greek yogurt. Finish with a squeeze of lime juice. The soup also is great for leftovers.


See full recipe here