Kabocha Squash Soup
Makes 6 1/2 CupsCarefully 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
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!