I love when good things are cheap. My local health food store had variety of locally grown squash on sale. The minute I saw them, I thought of hot bowl of creamy soup. I first picked-up a butternut squash but then a lovely little green one caught my eye. I didn’t know what kind it was but it wad lighter (hence cheaper) so I bought it. After a bit of Google and asking my mom, I learned it was a kabocha.
Kabocha is a Japanese winter squash. It looks like a squat green pumpkin. It has the texture of pumpkin but tastes more like a sweeter butternut squash. It is high in iron, vitamin C, and potassium. It’s meat is bright orange and it’s packed full of seeds too (I roasted them, a bit chewier than pumpkin seeds but still good).
I came up with this recipe on my own, but it’s pretty much like any basic squash soup. This would also be wonderful with most other squash varieties as well.
1 kabocha squash
1/2 cup coconut milk
2 cup vegetable broth
1 onion, diced
2 cloves garlic, diced
2 cups of kale, chopped
3 cups water
1 tsp cumin
1 tsp turmeric
1 tsp chili powder
Salt and pepper to taste
Pre-heat the oven to 400 degrees.
Cut the squash in half and scoop out the seeds.
Spray a baking sheet or pan with cooking spray and lay the squash cut side down.
Bake for about an hour, until totally soft.
While that roasts, chop up the veggies.
In a large pot, heat a some oil and sauté the onions until translucent.
Add the garlic and cook for a few more minutes.
Add the kale and cook until tender. Add the 3 cups water. Remove from heat and set aside.
Once the squash is done and cooled, scoop out the meat into a blender.
Add the coconut milk and vegetable broth. Blend until smooth. You may need to add a bit of water if it’s too thick. ( I don’t know what happened to the picture of this step, sorry!)
Add the squash puree to the pot and turn the burner on to medium-low heat.
Add the spices and salt and pepper to taste. Bring up to desired temperature and serve hot.
I have a bit of a cold again so I had my with a lovely glass of Theraflu. Hopefully the vitamin C in the squash will do me some good.