Kabocha Soup

As with most of my dishes, I usually throw stuff in a skillet or a pot, and VOILA, a meal. I’d say about 90% of the time, I’m lucky and it tastes delicious enough that there really isn’t much left over for the following day’s lunch. 🙂


  • 1 medium kabocha squash ~ skin removed (optional), seeds removed, cut into large chunks
  • 8 cremini mushrooms ~ washed, cut into quarters
  • 1 bulb garlic (yes!) ~ peeled, smashed
  • 1 large yellow onion ~ peeled, washed, & sliced
  • coconut milk
  • 2 cups frozen peas
  • filtered water
  • 1 cup organic cilantro ~ leaves only, chopped (this was from my garden)
  • sea salt
  • evaporated cane sugar
  • veggie seasoning
  • olive oil


  1. In a large stainless steel pot, heat the oil and sauté the onions and garlic until they are golden & aromatic.
  2. Add the squash and sauté to achieve brown edges.
  3. Add the water and bring to a rolling boil for about 5 minutes. Skim off the foam.
  4. Add the coconut milk, frozen peas, sea salt, sugar, and veggie seasoning.
  5. Reduce the heat to simmer for about 15-20 minutes, with the lid on.
  6. Serve hot and garnish with cilantro.