Kabocha Squash Soup

Taste of Fall

The bright orange  pumpkins this year, with their orbital heads and crazed grins, are reminiscent of the strange and downright ghoulish political climate we are in.  On stage and in the spotlight, some pumpkin head politicians with plastic orange hair, are really out of their gourd! However, the luminous  glow of the grinning pumpkin face on the porch, reminds me of my favorite gourd, straight off the vine.  That’s the Kabocha. It offers the quintessential taste of the fall. Kabocha has a dull -finish and deep- green skin  that is edible.  On the inside, it is has magnificent bright yellow to orange colored flesh. Kabocha is naturally sweet  in flavor and can be used to enrich any savory or sweet dish. Kabocha squash has great health benefits: it is an excellent source of beta carotene that converts to Vitamin A in our body. Vitamin A is valued for its ability to build healthy white blood cells that boost  immunity. It is also a good source of iron, vitamin C, some B vitamins and lots of fiber!

Enjoy this simple, no-nonsense ‘Taste of Fall’  soup in order to keep your dog pose long and strong and your deep vital force (ojas) flowing.

May this soup bring round-hearted joy to us all!

Surya and Tias

Kabocha Squash Soup

Ingredients

1 Large onion or 2 medium onions

1 large Kabocha squash

2 Tbsp coconut oil

2 cups vegetable broth

3 cups of almond milk

2 tsp salt

pungent sautéed greens (dino kale is perfect) for garnish, with a squeeze of ginger

Instructions

Thinly slice the onion.

Using a spoon discard the seeds from the kabocha squash and cut into thin wedges.

Remove the skin and cut into small equal size cubes

Heat the coconut oil over medium heat in a pot and cook the onion until soft

Add the kabocha squash and saute to coat with oil

Add the vegetable broth and bring to boil

Once boiling, reduce the heat and simmer for 15min

Insert a fork in kabocha and check if its fully cooked

Puree the soup in batches in blender ( I love the Vita Mix blender) until smooth

Add the almond milk and stir until combined

Do NOT let the soup boil

Season with salt and ground pepper

Stir over moderately low heat until it is not

Serve the squash soup into bowls

Garnish with the sautéed greens

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