Gwenna Hunter, Community Events Coordinator with Vegan Outreach and founder of VegansOfLA makes a Creamy Golden Kabocha Squash Soup recipe created by Lisa Karlan on #LunchBreakLIVE. Gwenna, the renaissance woman of veganism, discusses the contribution of Jack Norris and Vegan Outreach to the world. Please share this video! Find Vegan Outreach at: AND

Recipe: Lisa Karlan’s Creamy Golden Kabocha Squash Soup to Warm Your Soul



  1. Heat oven to 400 degrees F and place a whole kabocha squash on a parchment-lined cookie sheet for 18 -20 min. This step allows the squash to be easily cut in half with a knife.
  2. Allow the squash to cool enough to scoop out the seeds and fibrous threads.  Then place each half, cut side down on a parchment-lined cookie sheet and continue to cook for 35 – 40 min at 400 degrees F.
  3. Alternatively, after partially cooking the kabocha squash in the oven, cut it into wedges that can be either: steamed in a pot until tender (about 20 min) or placed in pressure cooker at high pressure for 6 min.
  4. Though the skin is edible, if the goal is a beautiful golden colored soup, then remove the skin and place the squash into a blender with 2 cups of the vegetable broth and lightly blend.
  5. Water or broth sauté the onions until translucent, then add black garlic and continue to sauté for 3 min.
  6. Add the onion/garlic sauté, coconut milk, turmeric, black pepper and ginger to the blender and process for about a min until blended. We used the low setting at “10” on the Vita Mix.  (High would add too many bubbles)
  7. Pour the soup into a large pot and place on the stove and heat to the desired temperature. Garnish with micro arugula and Kelly’s Smokey, Cheezy Parm and enjoy!

IMG_1913Ingredients for Lisa Karlan’s Creamy Golden Kabocha Squash Soup

Screen Shot 2018-01-04 at 8.19.36 PMCreamy Golden Kabocha Squash Soup with Roasted Root Vegetables and La Brea Bakery Rosemary Olive Oil Bread