It’s the time of year when squash soup is all I want to eat. It’s soothing and comforting, and I can make a pot that lasts for days. The beautiful secret with squash soup is that you don’t need to add much. Squash itself is rich in flavor and full of vitamins, fiber and complex carbs. If you simply pureed any roasted squash with a bit of water, you’d have a delicious soup (and it’s also a cheap way to make healthy baby food.)
Kabocha, or Japanese Pumpkin, is by far my favorite squash for its creamy texture and the complexity of its sweetness. Typically I make squash soups by discarding the skin of the squash, but with kabocha, the skin adds a robust nutty flavor that enhances the natural sweetness of its flesh. It also adds extra fiber which can change the texture of the soup, depending on the extent to which you puree it. With this soup, I utilize the skin, but feel free to leave it out if you just want something sweet and creamy.
- 1 Kabocha Squash
- 1 Vidalia Onion, chopped
- 1 tsp freshly grated Ginger
- Pinch of fresh grated Nutmeg
- Salt and Pepper to Taste
- 1 tbsp roasted, salted Pumpkin Seeds (Optional)
- Enough water to puree, or more if you like thinner soup. Avoid store bought veggie broth as it tends to change the flavor of the soup. Using the water from steamed veggies, such as kale or broccoli is ideal.
Scrub the outside of the squash to get rid of any gnarly knobby bits. Slice the squash in half, remove the stem and seeds and rub oil onto the flesh. Bake at 400 for 45 minutes or until you can push a fork easily through the squash. While the squash is baking, saute the onions with oil and a pinch of salt until the onions are lightly browned. Add the ginger and nutmeg and saute for another minute.
Combine the onions, squash and water in a blender and puree, adding more water if you want a thinner soup. Garnish with salt, pepper and pumpkin seeds. Enjoy!