Kabocha Squash Soup

This sweet Kabocha squash soup is ready in 30 minutes and hits the spot after a long day. I enjoy making Kabocha squash soup whenever there is an abundance of carrots, bell pepper, or green onions.  

Kabocha squash, aka Japanese pumpkin is available year round so it pays to get aquatinted with it. 

Kabocha squash flesh is a beautiful orange, it tastes sweet, and has a cantaloupe scent. 

Kabocha squash’s fruity flavor pairs beautifully with ginger, coconut oil, cashews, bell pepper and green onion. 

Kabocha squash is quite tender after only 20 minutes in the pot and has an edible peel so there is no need to go through the trouble of peeling it. 

Enameled cast iron pot is ideal for making delicious soups.

I love the hearty texture of Kabocha squash soup, especially topped with fresh kale micro-greens.

Buen provecho!

Laura

Serves 8

Ingredients 

• 1/4 to 1/2 cup raw cashews;
• 1 Tbs coconut oil;
• 4 sprigs green onion, chopped whites and greens separated;
• 1 carrot, chopped;
• 3 cloves garlic, chopped;
• 1 green bell pepper, seeded and chopped;
• 8 cups chicken or vegetable broth;
• 1/4 tsp ground cumin;
• 1/4 tsp ground black pepper;
•  2 pounds Kabocha squash, cut into bite sized pieces;
• 1 tsp Sea Salt.

Make It 

1. Heat pot over medium-high heat, add cashes, stir continuously until they are beautiful golden and roasted (about 5 minutes), remove cashews from heat, crush in mortar and set aside.
2. Reduce heat to medium, heat coconut oil, stir in onion whites, carrot, bell pepper, cumin and sauté for 5 to 7 minutes;
3. Add garlic, and stir for 1 minute;
4. Add chicken broth, pepper, salt, and Kabocha squash, adjust seasonings if necessary;
5. Bring to a boil, reduce heat to low;
6. Cover and simmer for 20 minutes over low heat.
7. Remove from heat and enjoy!
8. Optional: add coconut milk and blend until smooth.