Vietnamese Kabocha Squash Soup [0000245]

Ingredients:

1 small kabocha squash, peeled, seeded, and diced
1 onion, chopped
3 cloves garlic, minced
4 cups gluten-free vegetable broth
1 can (13.5 oz) coconut milk
1 tablespoon gluten-free soy sauce
1 tablespoon fresh lime juice
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Steps:

In a large pot, sauté chopped onions and minced garlic until softened.
Add diced kabocha squash to the pot and stir to combine with the onions and garlic.
Pour in gluten-free vegetable broth, coconut milk, and gluten-free soy sauce. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer until the kabocha squash is tender (about 20-25 minutes).
Using an immersion blender, puree the soup until smooth. Alternatively, transfer small batches to a blender and blend until smooth.
Stir in fresh lime juice and season with salt and pepper to taste.