Chunky Kabocha Soup with Appeal

chunky-kabocha-soup-with-appeal

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.

Smooth Kabocha Squash Coconut Soup

coconut cream heart

This smooth rich soup is made with nutty kabocha squash, onions and carrots, It is rich and creamy from coconut milk and brightened with fresh ginger. I’ve tried this soup with both regular and low-fat coconut milk, The regular gives a rich coconut flavor.but the low-fat is lower in calories. Chose what’s right for you. In any case, I recommend the most natural coconut milk you can find, with only guar gum added, no preservatives.

You can roast the squash ahead of time. It’s a good way to warm up the kitchen on a frosty morning. If you’re in a hurry, you can microwave it for 10 minutes (stab it first so it won’t explode!)

serves 4 bowls (8 cups), more or less, depending on the size of squash

Ingredients:

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1 medium kabocha squash

2 large carrots, peeled

2 tsp unrefined coconut oil (it tastes like coconut)

2 tsp grated ginger root

1 onion, chopped

2 – 3 cups water

several grinds black pepper

14 oz can coconut milk (regular or low-fat)

1 1/2 tsp salt to taste

Garnish: 1/3 cup pepitas (green pumpkin seeds)

Instructions:

roasted squash and carrotsPreheat oven to 430◦ Stab whole kabocha several times and place on a foil-lined heavy pan. Roast for 20 minutes.  Add carrots and turn off oven. Let the vegetables sit in the oven for half an hour.  Remove carrots from oven. Let squash stay in the oven several hours until it’s cool.

Melt coconut oil in a medium- large pot. Saute chopped onions until they soften. When squash is cool, cut it in half and scoop out and discard stringy seed pod from the squash. Carefully cut off the thin peel and add chunks of squash to the sauteed onions. Stir a few grinds black pepper.

Slice carrots crosswise into 1/2 inch slices. Add carrots and ginger to the onions and saute a few more minutes.

veggies in soup for smooth kabochaSimmer uncovered for 15 minutes.

pour coconut milk into soup.jpgReserve a few tablespoons of coconut cream from the top of the can for garnishing the soup. Pour coconut milk into the broth and stir well.

Let soup cool for 30 minutes.

Pour into blender in batches and blend until smooth.

Stir in salt to taste

Heat soup until ready to serve

toasting pepitasToast 1/3 cup pepitas on a comal or heavy skillet over medium low heat and toss on top of each soup bowl to garnish

Have fun making designs with reserved coconut cream.coconut cream topping.jpg

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

serving in casserole

Green Beans with Chestnuts

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