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Kabocha Squash Soup with Cashews

November 7, 2016 By Liza Cannata Leave a Comment

 

This nourishing soup is a fall must.  Kabocha squash is a Japanese variety of winter squash that is very similar to butternut squash.  The outer skin is typically green, but some varieties are orange or red as well.  Kabocha is a low carb alternative to butternut squash and it is an excellent source of beta-carotene, which really helps support the immune system in the colder months.  This easy soup is a great way to showcase this superfood.  The deep, rich flavor of the squash pairs perfectly with the warm spices.  Enjoy!
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Kabocha Squash Soup with Roasted Cashews
 
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Author: Liza Cannata
Serves: 6
Ingredients
  • 1 medium kabocha squash (red or green), cut in half and seeds removed with a spoon
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon peeled and chopped fresh ginger
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ tsp salt
  • fresh ground pepper.
  • 4 cups stock (chicken or vegetable, homemade preferred)
  • ½ cup cream, optional
  • ½ cup roasted cashew for topping
Instructions
  1. Preheat oven to 400°F. Cut kabocha halves into wedges and place on a foil-lined baking sheet. Bake until browned and soft, about 35-40 minutes.
  2. When the squash is cooked, let it cool slightly, then scrape out the flesh and add it to bowl.
  3. Heat olive oil in a soup pot over medium heat. Add the onions and cook until soft and translucent, about 5 minutes, stirring often. Add the garlic and ginger and cook another 2 minutes. Add the spices, salt, and pepper. Mix well and cook for another two minutes.
  4. Add the cooked squash and the chicken broth.
  5. Bring the soup up to a boil, then reduce to a simmer, partially cover, and cook for 15 minutes.
  6. Purée soup in batches in a blender, transferring to a clean pot. (Use caution when blending hot liquids.)
  7. If necessary, thin to desired consistency with water or cream, if using.
  8. Ladle soup into large bowls and top with roasted cashews.
3.4.3177

 

Filed Under: All Recipes, Appetizers/Snacks, Asian, Paleo, Soups/Stews, Vegetarian Tagged With: fall, immune-fighting, meatless monday, paleo, soup, vegetarian, vegetarian soup

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Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

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