It’s that time of year when squash reigns king!
There are so many great varieties in season, and it’s one of my favorite vegetables to use for creamy soups that don’t rely on heavy cream. Everything gets blended, the texture is rich, and the nutrition stays on point.
This week, I had the pleasure of collaborating with Chef Richard at Four Seasons Hualalai in Kona. We wanted to create something that paid tribute to the incredible squash grown in Hawaii while incorporating local flavors.
This recipe makes at least six servings, coming in at around 200 calories and 9 grams of protein per serving. And it’s surprisingly filling. It really hits the spot.
Ingredients
• 5 cups squash (we used kabocha), peeled, cored, defrosted, and steamed
• 4 cups chicken bone broth
• 1 cup lite coconut milk
• Juice of 1 lime
• ½ yellow onion, chopped
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 2 cups tofu
Directions
In a large pot, cook the onion in a little oil with a pinch of salt and pepper over medium heat for 5–10 minutes, until soft.
Add the garlic, ginger, and coriander, and cook for one more minute.
Add the squash and 2 cups of water, then bring to a boil.
Reduce to a simmer, add the coconut milk, and cook on medium-low for 10 minutes.
Carefully transfer the soup to a blender, add the lime juice, and blend on high until smooth.
Make sure there’s a vent for steam to escape, or let the soup cool slightly before blending.
Pour into serving bowls and garnish with fresh herbs and scallions.
Light, lean, comforting, and deeply satisfying. Exactly how a seasonal soup should be!
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