Friday, October 7, 2016

Sweet & "Creamy" Kabocha Squash Soup

This delicious squash soup requires no "cream".  I roasted the cut, unpeeled pieces in the oven-then peeled.  I added the pieces to sauteed celery, onion and garlic with spices along with low sodium vegetable broth and simmered shortly.  Blended and topped with roasted seeds made for a delicious brunch with my homemade pita bread. The recipe is from Elise Bauer.   

Kabocha Squash Soup

Makes 6 1/2 Cups

Carefully cut squash, removing pulp and seeds.  (Reserve the seeds for roasting)
Spray unpeeled squash pieces with olive oil spray.  Sprinkle with Mrs. Dash.  Roast (peeled side up) in 400 F. oven for 45 minutes.  Cool slightly. 
1-10 inch round kabocha, pulp and seeds removed, cut in 4 inch pieces
Olive oil spray
Mrs. Dash

Saute onion, celery and garlic in olive oil for 5 minutes.
2 tablespoon onion, diced
1/4 cup celery, diced
2 garlic clove, minced
1 tablespoon olive oil

Sprinkle in seasoning.  Saute 2 minutes.
1 teaspoon fresh grated ginger
1 1/4 teaspoon cumin
1/2 tsp coriander

Add vegetable broth and Mrs. Dash.
4 cups low sodium vegetable broth 
1 teaspoon Mrs. Dash

Peel squash pieces and add to pot.  Bring to a boil.  Lower heat and simmer for 10 minutes.

Carefully place soup in a blender and puree.

Serve with roasted seeds.

Roasted seeds (garnish)


Thanks to my farmers market friend, Sudawan Richardson, for the challenge!   
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