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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!
Course Soups
Cuisine Veggie Dishes
Keyword squash
Prep Time 10 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course Soups
Cuisine Veggie Dishes
Keyword squash
Prep Time 10 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Wash squash, cut off the tops and bottoms it sits firmly on the cutting board. Slice in half and scoop out the seeds, then slice half of the squash into thirds.
  3. Place squash on a cookie sheet and roast for about 1 hour or until tender.
  4. While squash roasts, heat butter or olive oil over medium high heat in a large soup pot. Add shallots and sauté until translucent and lightly caramelized. Add stock and bring to a boil. Add crème fraiche, nutmeg and salt.
  5. Transfer squash (no need to peel!) and stock mixture to a high-speed blend and blend until smooth. Serve hot, garnished with optional chives, pumpkin seeds and crème fraiche.

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