Kabocha Soup
Ingredients
- - 3 lbs. Kabocha squash, with or without skin
- - 1/4 cup Onion, chopped
- - 2 Garlic cloves, chopped
- - 6 cups Chicken stock*
- - 1/2 cup Milk or cream*
- - 1/4 tsp. Nutmeg and/or cinnamon*
- - Salt & pepper to taste
Directions
- Kabocha prep: You can roast or steam quartered kabocha for easier peeling or cutting.
- Cut kabocha into 1" wedges.
- Saute onion and garlic until translucent. Add kabocha to the pot and cover with stock. Boil and reduce to a simmer for 10-15 minutes until soft.
- Add spices and season with salt and pepper. Turn off heat and stir in milk.
- Puree, mash or blend the soup and serve for a delicious taste of autumn.
- *SUBSTITUTIONS: (1) You can swap onions for shallots; chicken for vegetable stock or combined with water; your choice of milk – low fat, half & half, coconut, etc. (2) Experiment with spices – nutmeg, cinnamon, ginger, cumin, curry. Feel free to share with us your favorite combinations!
