Kabocha Squash and Ginger Soup

kabochasquashsoup

My favorite meals during the colder months are soups.  They are soothing, comforting, and nourishing, not to mention easy to make.

In the Fall, I enjoy having a centerpiece of a variety of squash on my dining table, and when it comes to actually eating the squash, I especially enjoy kabocha squash.  It’s so versatile, and I don’t even have to peel it.  With the kabocha squash, I can make yellow curry, stewed vegetables, casseroles, and soups.

Kabocha squash is full of goodness!  It is a good source of iron, vitamin C, some B vitamins, and fiber.  Boost the fiber content by cooking the squash with the skin on.  Yes, the skin is edible!  A single cup of kabocha has 40 calories, compared to butternut squash, which has 60 calories per cup.  Additionally, kabocha has less than half of the carbs of butternut squash (7 grams vs. 16 grams).

The bright orange color of the kabocha squash’s flesh is an indication that it is high in beta carotene and other carotenoids, which is a precursor to Vitamin A in the body.  Vitamin A is important for healthy white blood cells, good immunity and for vibrant eyes, skin and hair.  A single serving of kabocha squash provides 70% of the day’s recommended requirement!

I hope you enjoy all of the benefits of this soup, as well as its Fall-inspired flavors–ginger, nutmeg, and a little kick from ground white pepper!

 

Kabocha Squash Soup

Servings: 4-6

Time: 50 minutes

Brief: This soothing kabocha squash soup is packed with soothing fall flavors – ginger, nutmeg, and a kick of ground white pepper.

Diet: V, GF, GFV, DF, SF, NF

Ingredients

Soup:

6 cups kabocha squash, seeds removed and cooked

1 1/2 tsp sea salt

1 tsp freshly ground white pepper

4 cups vegetable stock

2 Tbsp coconut nectar or maple syrup

1 tsp minced ginger

1/4 tsp nutmeg, ground

½ cup coconut cream, almond milk, or vegetable stock

1-2 drops liquid stevia, optional

 

Garnish:

Spiced Cashew Cream:

½ cup cashews, soaked overnight, rinsed and drained

¼ cup filtered water

1/2 garlic clove

3 tsp nutritional yeast

1/2 tsp Sriracha chili sauce

sea salt to taste, optional

Directions

Soup:

1. Preheat the oven to 400 degrees F.

2. Wash the kabocha squash. On a baking sheet, lined with a silpat mat or parchment paper, place the kabocha squash, and into the oven.

3. Roast for about 45 minutes or until the flesh is fork tender.

4. Slice the squash with a sharp knife, remove the seeds and scoop the flesh from the skin, measuring 6 cups. Once cooled, place the squash flesh into a blender and add 3 cups of vegetable stock, coconut nectar, and ginger. Blend until smooth. If it’s too thick to blend, add more of the stock. Pour into a pot and bring to a simmer. Stir in the remaining 1 cup vegetable stock and return to a low simmer.

5. Season with 1 tsp sea salt, ½ tsp pepper, and nutmeg. If you prefer the soup to be thinner in texture, either add coconut cream (light or heavy), almond milk, or vegetable stock. Season to taste with sea salt and white pepper. If it needs more sweetness, add 1-2 drops of liquid stevia. If you prefer it spicier, add more ground white pepper.

6. Keep warm until serving. Top with spiced cashew cream, if you desire. For the Halloween holiday, make a web by filling a condiment bottle or pastry bag (fitted with a fine tip) with cashew cream.

Spiced Cashew Cream:

1.Add all the ingredients into a blender and process until smooth. If it is too thick, thin the sauce with filtered water, 1 tablespoon at a time. Taste for seasoning. If you think it needs salt or more heat, simply add sea salt and more Sriracha.  Blend once more to give it one last mix.

2. Transfer to a squeeze bottle. Draw a spiral shape on the surface of soup; carefully drag a toothpick from the center of the spiral to the perimeter of the soup. Repeat around perimeter to create a spider web. Serve immediately.

 

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