Kabocha Squash Soup

To counter the cold of winter, our bodies have to work harder to produce more heat to maintain normal body temperatures. During this time, the digestive fire of the stomach goes up which is why we need to fuel our bodies with heavier and richer foods.

Kobocha squash, also known as a Japanese pumpkin, is high in the antioxidant beta-carotene, which is also known as vitamin A. Vitamin A is essential for healthy white blood cells, good immunity as well as healthy skin and hair. One serving of kabocha squash provides you with 70% of your daily vitamin A requirement and is a perfect option to combat the elements of winter.

This bowl full of comfort, otherwise known as kobacha squash soup, has everything you need to nourish you during the colder months.

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Ingredients:

  • A medium to large kabocha squash, seeded (about 3 to 4 pounds for the half)

  • 1 Tbsp olive oil

  • 1/2 Tbsp of salt

  • 1 1/2 Tbsp olive oil

  • 2 cups fennel, thinly sliced

  • 1/2 of a celery root OR 2 ribs of celery, thinly sliced

  • 1 1/2-inch piece of fresh ginger root, peeled and grated

  • 1 1/4 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 4 cups of winter vegetable stock

  • 2 teaspoons kosher salt

  • 1/4 teaspoon black pepper

  • Garnish with lime juice and chopped fresh cilantro

Directions:

  1. Preheat oven to 400°F. Use a heavy chef's knife or cleaver (it helps if you have a rubber mallet as well) to cut the kabocha squash half into a few large pieces. (Kabocha squash is thick and meaty and can be a challenge to cut. So take care! Make sure the squash is stable on your cutting board before you start to cut it.)

  2. Scoop out the seeds (you can toast them like pumpkin seeds!) and stringy insides. Place the squash pieces on a foil or silpat lined roasting pan. Rub olive oil over all sides, and sprinkle with salt.

  3. Put the squash pieces skin side up on the pan. Roast for 45 minutes to an hour, until completely cooked through, soft, and caramelized at the edges. Remove from oven and let sit.

  4. Heat olive oil on medium high heat in a large (4 to 6 quart) thick-bottomed pan. Add the fennel and celery. Lower the heat to medium and cook until softened, 8 to 10 minutes. Add the ginger, cumin, and coriander and cook 2 minutes more.

  5. Once squash is cool enough to handle, remove and discard the skin. Place the roasted kabocha squash flesh into the pot with the onions and celery mixture. Add the stock, salt and pepper. Increase heat to high to bring the soup to a simmer, then lower the heat to low, partially cover and cook 8 to 10 minutes.

  6. Remove from heat the squash mixture from heat. Use an immersion blender (or work in batches with a standing blender, only filling the blender bowl 1/3 of the way each time) to purée the soup. Add more salt to taste. Sprinkle with lime juice and chopped cilantro to serve.

Stephanie WrightComment