Chunky Kabocha Soup with Appeal

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Kabocha squash has a delicious green peel.  My friend Randi turned me on to kabocha soup with chunks of squash with the peel. We cut it up and roasted it with the peel immersed in a 1/2 inch water bath until it was tender. This recipe can be made vegan with vegetable stock.

Makes about 1 gallon.

Ingredients:

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1 medium kabocha squash

1 small piece of ginger root, grated to make 2 tsp (more if you really like it gingery)

2 teaspoons coconut oil, divided

14 oz. can coconut milk

1 quart (4 cups) broth (chicken or vegetable stock)

a few grinds black pepper

1 tsp salt to taste

about 1/4 cup of roasted green pumpkin seeds (pepitas) for garnish

Preheat oven to 350′

cutting-stem-off-kabochaRinse off Kabocha and dry with paper towel. Cut off the stem.

Cut the squash in half and remove seeds. Cut squash into about 16 pieces. cut-kabocha-in-water-bathPlace in 8″ x 11″ x 2″ pan and fill pan with 1/2 inch water.

Sprinkle with 1 tsp melted coconut oil.

Roast for 45 minutes until squash is tender.

Let cool, then cut into bite-sized pieces.

While squash is cooling, grate ginger, discarding fibrous part. Saute it in 1 tsp coconut oil in a gallon size heavy pot.

After a minute, add broth and coconut milk and bring to a boil.

bite-sized-pieces-of-squashAdd the small pieces of squash to the broth. Stir in pepper.

Bring to a boil, then simmer for 45 minutes, stirring occasionally to break up the softened squash into the broth. Add salt to taste.

Serve topped with roasted pepitas.

Kabocha Squash Coconut Soup

kabocha squash coconut soup with pepitasThis smooth rich soup is made with nutty kabocha squash, leeks and carrots and seasoned with a hint of ginger. It is rich and creamy from coconut milk. Brandy Giggey, my student in the Episcopal Community Services CHEFS program, http://www.ecs-sf.org/programs/chefs.html, helped me develop this recipe, and critiqued each batch. After a particularly gingery batch, she suggested that I saute the ginger to mellow out the flavor.

I’ve tried this recipe with both regular and light coconut milk. The regular milk gives a more pronounced coconut flavor, but the light is lower in calories. I’ll let you choose what’s right for you.

You can roast the squash and vegetables and/or make the vegetable broth ahead of time. You can cook the vegetables in the broth ahead of time, and then blend and heat before serving.

makes 3 1/2 quarts (15 cups)

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Ingredients

6 cups vegetable broth (recipe below) or chicken broth

1 small kabocha squash

14 oz can coconut milk

2 cups 1% milk (To make this vegan, use milk substitute)

3 large carrots, peeled

3 large leeks, split lengthwise and rinsed well.

1 tsp minced ginger

1/2 tsp coconut oil

1 Tb olive oil

1 tsp sea salt (to taste)

a few grinds pepper

¼ cup pepitas

Preheat oven to 350◦ Stab whole kabocha several times and roast for 30 minutes. Toss white part of  leeks and peeled carrots with olive oil on a foil-lined heavy pan. Leave squash in the oven and roast all the vegetables for another 30 minutes.???????????????????????????????While vegetables are roasting and cooling, prepare vegetable broth: Heat about 5 cups of water to boiling. Soak green parts of leeks in salad spinner and rinse at least 3 times, making sure to remove all the dirt. Roughly chop them and 4 celery sticks, and put in boiling water. Season with 1 tsp celery seeds, 1 tsp dried thyme, 2 bay leaves and 1 tsp salt, simmering 1 hour. Pull out green leeks and celery with a slotted spoon and discard. Strain broth into a large bowl, then pour back into pot to boil. (If you prefer, you can use chicken broth instead of vegetable broth.)

Cut top off roasted squash then let cool. Scoop out and discard stringy seed pod. Cut flesh from peel and into 1 inch chunks and slice carrots.  Saute the minced ginger in coconut oil for a few minutes, but don’t let it brown.

Heat broth and coconut milk and then add roasted squash, carrots, white part of leeks, and ginger. Simmer vegetables for about 30 minutes, and then  cool enough to blend.

Pour soup and milk into a large bowl. Fill blender half-way with liquid and then add vegetables. Liquefy and return to the pot. It took me about 3 batches to blend.  If you have an immersion blender, use that instead.

Add a few grinds of pepper, Stir in about 1 tsp sea salt, to taste, then simmer for another 15 minutes and serve.

Toast pepitas (green shelled pumpkin seeds) on a comal or heavy skillet at medium heat and toss on top of soup to garnish

Creamy Spicy Kabocha Soup

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This smooth rich soup is made with nutty kabocha squash and seasoned with cumin and spicy garam masala. Although it is rich and creamy, it uses no cream; only 1% milk and broth.

You can roast the squash ahead of time. Use leftover squash for other dishes or freeze for future soups.

serves 3 bowls

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Stab whole kabocha several times and place on a foil-lined heavy pan. Roast for 1 hour at 450◦

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Cut top off then let cool. Cut flesh from peel and into chunks, and discard stringy seed pod

3 cups squash chunks

1 cup chicken broth or vegetable broth

2 cups 1% milk

3 cups squash chunks

Heat broth and milk and add squash. Let squash sit in warm liquid for 15 minute to soften.

Blend in batches.

Stir in ½ -1 tsp salt to taste

½ tsp cumin

a pinch to ¼ tsp garam masala to taste

Heat soup until ready to serve

Toast ¼ cup pepitas (green shelled pumpkin seeds) on a comal or heavy skillet and toss on top of soup to garnish

Thanksgiving Recipes

I am delighted to share my posts for a Thanksgiving feast. I am thankful that you have taken the time to read my posts and perhaps tried out the recipes. Happy Thanksgiving! Roz

Thanksgiving Turkey

chunky-kabocha-soup-with-appeal

Chunky Kabocha Soup with Appeal

???????????????????????????????Kabocha Squash Coconut Soup

Two Autumn Fruit Salads: Sweet and Spinach

Light as a feather cream biscuits

Fruit juice sweetened, no sugar Jellied Cranberry Sauce

Low fat creamy garlic mashed potatoes

Rosemary and olive oil cornbread

Abuelita Luz’s Camote con leche (Yam Pudding)

fluted pie crust

pie crust

DSC03214Pumpkin Pie

pie slice

Drunken Pecan Sweet Potato Pie