Serves: 6-8 people – Cooking Time: 1 hour


  • 1 package of your favorite Diamond Bakery Crackers
  • 1 medium to large size Kabocha Squash
  • 1 large sweet white onion 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 14-ounce can unsweetened coconut milk (can substitute with light coconut milk)
  • 3 cups low sodium chicken stock
  • 1-teaspoon kosher salt
  • ¼ teaspoon white pepper
  • 1 kiffir lime leaf minced finely (optional)
  • 1 Hand full of Prosciutto or Bacon Crisps (garnish)
  • 1 Scoup of Cream Fresg (garnish) 

Directions: Preheat oven to 400 degrees Cut Kabocha squash in half, scoop out seeds and stringy insides. Place the squash, cut side down, in a baking dish with a little water. Cover and roast until tender, approximately 35 to 40 minutes. While kabocha is baking, caramelize onions in a pan with olive oil. Once the onions are soften and lightly caramelized, add minced garlic to pan and cook for 3 minutes. When the squash is cool enough to handle, scoop it out of its skin and place in a food processor or blender along with the cooked onions and garlic, coconut milk, stock, salt, and pepper and process until smooth. Place blended soup into saucepot with the minced Kiffir lime leafs and reheat to desired temperature. Serve with your favorite Diamond Bakery Crackers. To add some pizzazz to your next holiday party try adding some Prociutto or Bacon crisps and a scoup of cream to the top of the soup.

Tip: If the soup is too thick, add additional stock until it reaches the consistency you desire. This dish is sure to make you a top chef his holiday!


Recipe by Ryan Covert of Covert Affairs