Cozy Kabocha Soup
Kabocha squash (Japanese pumpkin) is one of my new faves. Here's why: it's brimming with nutrients (hello beta carotene, vitamin C, iron, calcium, some B vitamins, potassium, and magnesium!) The taste and texture are similar to that of roasted, toasty chestnuts. You can actually eat the skin once cooked! And it can be used in place of pumpkin in almost any recipe. If you have a high speed blender, you'll love this low-maintenance soup that's healthy, easy to make and tastes like a cozy fall afternoon. Enjoy!