Saturday, November 3, 2012

Sweet Kabochu Squash Soup

This is one of my favorite fall/winter vegetables, the versatile Kabochu Squash.  It's full of beta-carotene and a good source of iron, fiber, potassium, vitamin C and contains traces of calcium, folic acid and B vitamins. 

I found this Japanese Pumpkin at our local Farmers Market and decided to give it a try.  It's delicious and I made it into a soup.  Nothing beats a nice warm bowl of Sweet Kabochu Squash on a cold day!

Yummy fact: The skin is completely edible when roasted and or steamed.  It also contains fiber so keep it on for added nutrition.  

It's popular for it's strong yet sweet flavor and moist, fluffy texture.  Much like that of a sweet potato.  

1 Kabochu Squash
Almond Milk, coconut milk or your preference
Water (optional)

Either a baking pan or strainer and pot *


1. Rinse Kabochu Squash.  Cut the Kabochu in half - it's quite difficult to cut so be careful (Note: Cut on one side of the stem.  It makes cutting a little easier).

2. Scrape out the seeds with a spoon (save the seeds for cooking.  They are just as good and nutritious as pumpkin seeds). 

3. Either place squash, cut sides down on a baking pan and bake for 1 hour at 350 degrees 
or cut squash into pieces, bring 1-2 inches of water to a boil in a pot, add squash in a steamer basket, cover and steam until tender or easily pierced with a fork (about 10-20 min).

4. Remove and set aside to cool.  To cool squash pieces that were steamed, spread out on baking pan.

5.  Cut cooled squash from skin and place pieces into blender.  Add milk or water (your preference in amount.  For thicker add about 1/2 cup for thin soup add 1 cup or more). Add cinnamon (again, your preference depending on your taste) and blend.  

6.  Pour into bowl and enjoy!

This soup can be prepared in a variety of ways.  Next try adding vegetables such as onions, carrots, garlic cloves, mushrooms and chicken broth (in place of milk) 


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