Vegan Recipe: Kabocha Squash & Fennel Summer Soup
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It may be sweltering hot in the Northern Hemisphere, but that doesn't mean you can't eat soup! Here's a recipe that is light, refreshing, gluten free and vegan. It's guaranteed to freshen up a warm summer evening!


  • 2 kabocha squash
  • 1 bulb of fennel
  • 2 tsp. turmeric
  • 2 in. ginger
  • 1/2 lemon
  • 1 handful dill


Cut at least two kabocha squashes in halves and place in oven at 350 degrees for 30-45 minutes. Check often until texture becomes soft and scoop-able.

When finished, pull out of oven and let it cool down.

Chop dill, turmeric and ginger.

Scoop kabochas with a spoon and place in blender with water. Add a cup at a time until you reach desired texture.

Add fennel, turmeric and ginger to taste.

A squeeze of lemon at the very end, and if it strikes your fancy, add sea salt.

Ta-da! Enjoy your soup!

About the Author

Chloe Park is an Artist, Writer, Spiritual Teacher, Holistic Healing Practitioner, Life Coach, Ethnobotanist and Social Change Activist. Her message: unconditional love and Self-healing. She uses the medium of writing, medicinal plants, yoga and meditation to help all those along the Path to attain harmony with mind, body and spirit. She is devoted to facilitating the space for Healing, Love and Truth and is passionate about bringing ancient practices and traditions into the modern times we live. Chloe also writes for Elephant Journal, Healthline, WorldLifestyle, and Yahoo Shine!. To stay connected with her current projects, retreats, teachings and traveling schedule, find her on Facebook or visit her website. Life Coaching sessions with Chloe are available via Skype.