Kabocha Squash Soup

I’m a big fan of soups… any kind really.  I love ’em brothy, chunky, smooth… I don’t care, as long as it’s got flavor and makes me feel warm and healthy, I’m happy.  I’m particularly a big fan of squash soups.  I see pumpkin and butternut used a lot, but what about all of those other orange and green squashes I see in stores… no soup for them?  So, here’s a perfect way to use a different kind of squash… and it’s beyond-words delicious.  Kabochas are a type of Japanese winter squash- they’re super sweet (more so than butternuts) and potato-meets-pumpkin-like in texture.  Not only do I love their flavor, but I wanted to use the squash as the bowl too, so this round hearty squash was a perfect choice.  I made this recipe vegan (other than the little cardamom cream I used as a topping), but that doesn’t mean it’s lacking protein- I threw in red lentils to beef it up (wrong choice of words for a vegetarian soup?).  Anyway, it’s super hearty, flavorful, and healthy!

2 medium kabocha squash (or one is super large, read below)

1/2 large onion, chopped

3 garlic cloves, minced

1 carrot, chopped

2 celery stalks, chopped

1/2 head cauliflower, cut into small pieces

small bunch of fresh thyme, chopped

1/2 tsp sage

1/2 cup red lentils

1 can coconut milk

3/4 tsp curry powder

1/8 tsp cayenne pepper

1/4 tsp paprika

1/4 tsp coriander

1/4 cup cilantro, chopped

1/2 tsp apple cider vinegar

1 1/2 cups water

1 1/2 tsp salt, approx.

1/2 tsp pepper, approx.

olive oil, 1-2 tbsp

*pepitas (pumpkin seeds) & cilantro for garnish

Over low heat, mix about 1/2 tsp ghee or coconut oil,

1/4 cup sour cream, and about 1 tsp cardamom

with a little salt and pepper until warm and smooth

When choosing squash, decide whether you want to serve the soup in the squash or not- if not, then it’s shape and size aren’t so important.  If so, choose either one very large squash that you can cut into two equal parts while still getting enough flesh for the soup, or choose two medium-sized round ones.  For the latter (and I believe easier), you will bake all four halves, but only use to two large halves as soup bowls, discarding the smaller halves that were only used for their flesh

Preheat oven to 350 degrees

Cut squash in half and remove seeds and loose squash flesh

 Drizzle lightly with olive oil and sprinkle each half with salt and pepper

Bake the squash open side down at 350 degrees for about 40 minutes, until cooked

While squash is cooking, heat a little olive oil in a large pot or dutch oven and cook onion, garlic, carrot, celery, and cauliflower over medium heat

(don’t worry about cauliflower chunks- they will break down during cooking)

Stir in fresh thyme, sage, little salt & pepper

Cook about 10 minutes, stirring occasionally

Once veggies have cooked down a little, stir in 1 can of coconut milk, lentils, and curry and cover

Reduce heat to medium-low and cook for about 15 more minutes

Let simmer until squash is ready

(If needed, add water- the lentils will thicken the broth quite a bit)

When squash is done, gently remove the flesh with a spoon

Be careful not to scrape it all away- you need a layer to act as a bowl lining/wall

Stir cooked squash into soup

Add about 1 1/2 cups of water, cilantro, and vinegar and stir

Replace lid and continue cooking until soup becomes smooth and is

completely cooked, about 20 minutes

Check for seasonings and adjust as needed

Serve soup in squash shell

Top with cardamom cream & cilantro!