I am so glad I decided to try more squash varieties this year. I picked up a Kabocha squash at a local farm and decided to make soup with it. It is a lovely sweet squash, so I made it into a sweet soup rather than a curried or spicy one. Don't worry, it isn't too sweet -- this soup has a nice delicate flavour and a lovely texture too. The Little Man gobbled it up, so I had to run out and stock up on Kabochas! I've made the soup several times now, and every time it is finished I roast another squash and make it again. I love to have this on hand for lunches. It is a perfect meal on a blustery Autumn day.
I adapted the recipe from one at AYear of Slowcooking.
- 1 small-medium Kabocha squash (4-6 cups cubed)
- 1 large sweet onion, chopped
- 2 apples, peeled and cubed
- 4 cups chicken stock (vegetable stock for a vegan soup)
- 1 tsp sea salt
- 1/8 tsp pepper
- 1/4 tsp nutmeg
- 1/4 tsp coriander
- 1/4 tsp cloves
- 1/4 tsp cinnamon
- 1/2 cup coconut milk
- Preheat oven to 400 degrees. Using a large kitchen knife, cut the squash into 6-8 chunks (be VERY careful not to cut yourself!). I find it easiest to start a cut next to the stem, pushing until the knife is embedded -- then remove knife, turn squash over and try to line up a cut from the under side. Repeat on edges until you can slice completely through. The subsequent cuts shouldn't be too bad once you get the squash sitting on the cut side. Remove seeds and stringy pulp (I find these seeds too tough to eat roasted). Place squash pieces in glass dish with 1/2 inch of water. Roast in oven for 25 minutes.
- Meanwhile, add onion, apples, stock and spices to crockpot and turn to high.
- When squash is done, let cool a little until easy to handle, then use a spoon to separate the flesh from the peel. Cube squash and add to crockpot. Cook on high for 4 hours or low for 6-8 hours.
- During last 15 minutes of cooking, stir coconut milk into crockpot.
- Puree with a hand-blender or a VitaMix.