Kabocha squash soup ( Crock Pot)




( 6 servings)

each serving provides
3 green
3 condiments

8 cups chopped Kabocha squash- approximately 2-2 1/4 lbs.
1 cup chopped leeks
4 garlic cloves, minced
3 cups vegetable broth
1/2 teaspoon ginger
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon pepper
1/2 teaspoon fresh thyme
1/4 cup reduced fat coconut milk

take the skin off the kabocha and cut in half. Remove the seeds and cut into medium sized cubes.
place the kobocha squash pieces, onion and garlic in a crock pot. Add to that the vegetable broth ginger, cumin, coriander, paprika, cayenne, sea salt, and pepper.
 place lid on and cook on high for 4 hours. Using a hand blender the ingredients till smooth. You can use a blender to smooth but do it in small batches. Add thyme and coconut milk till incorporated. serve and enjoy. not sure on the exact serving amount so divide into 6 servings and measure.





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