In a large pot, warm the olive oil over medium heat. Add the onion and sauté for approximately 5 minutes before adding the squash, apples, ginger, sage, and salt.
Pour in the coconut milk, vegetable stock, and apple cider. Bring to a boil, then cover and reduce heat to maintain a simmer. Let the soup cook for 15 to 20 minutes, or until the squash is tender when touched with a fork.
Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, you can use a regular blender and puree the soup in batches. Just remember to leave the lid cracked to allow steam to escape and be careful not to overfill the blender.
Ladle the soup into bowls. If desired, garnish with fresh herbs (such as sage or thyme leaves) and a drizzle of coconut milk if you have it. Enjoy!
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Notes
Prep tips: Kabocha squash can be difficult to peel and cut. Make sure you set aside enough time to do this (it can take up to 10-15 minutes), and use a sharp knife to stay safe. The delicious taste and beautiful color of kabocha squash is worth the prep time. If needed, you can soften the squash in the microwave to make it easier to cut. Cut a few slits in the skin and microwave for 3 to 4 minutes.Blending tips: If you use a regular blender to purée this soup, make sure to not overfill it as the liquid will be very hot, and crack a corner of the lid to let steam escape. Alternatively, you can take out the middle of the lid and hold a dish towel over it while blending. Blending the soup in batches is the safest way to do itStorage: Store in an airtight container in the fridge for up to a week, or in the freezer for a few months. Reheat in a saucepan or pot on the stove, stirring frequently, until warmed through.