FOR ONE SERVING
Directions Prepare the Kabocha Squash (can be done ahead of time) 1. 2.
Preheat oven to 400 C. Cut the kabocha squash in half horizontally and scoop out the seeds. Place the squash on a flat baking tray lined with parchment paper with the green rind up. Bake for 45–55 minutes or until the squash is completely cooked. You can tell it’s cooked if a sharp thin knife in the flesh slides through easily. Allow the flesh to cool and scoop out from the rind using a spoon. This can be done the day before or ahead of time. Slice the leek thinly using both the white and green parts. Once the white portion is sliced, remove the first layer of green upper stem. Continue to use the inner remaining green portion until 1–2 inches from the top. Ensure you wash thoroughly once sliced to remove all soil debris. Mince the ginger finely and grate the lemon rind. Sauté the leek on medium heat with the kaffir lime leaves in the coconut oil until cooked thoroughly. Toward the end add the fresh ginger. Add the water and squash to this mixture and bring to a near boil. Add the bouillon and reduce the heat to very low. Cook for 10 minutes. Remove the leaves, place to the side. Using a hand blender, blend the mixture until smooth. Add remaining ingredients stirring gently together until the coconut cream is mixed in. Add the leaves to continue enriching the flavour, but don’t spoon the bay leaves into the bowls. Dish into bowls and enjoy.
Prepare the remaining ingredients 1.
Although this recipe only calls for half of the squash you can easily double the recipe and have lots of leftovers for freezing. Add only 8 cups of water to start and add more water as desired.–
Tenille Hoogland is a former pro triathlete and two-time Ironman 70.3 champion. She is a health and wellness coach at triwholehealth.com.