If there is one thing that truly speaks to my soul, that would be a big bowl of steaming hot soup. Hot beverages like tea, coffee and herbal tonics would be a close second. So it is no surprise, that soup is often on the menu on our homestead, in the Autumn and Winter months. Since we do our best to only make meals with what we have grown, squash is one of those things that we grow in the summer and keeps wonderfully the rest of the year. Kabocha squash is just starting to get in the lime light, as it is not as well known as our beloved butternut and acorn varieties, but man oh man it should be! This fairytale pumpkin has a gorgeous deep burnt orange flesh and is decedent in flavor. The texture is a bit starchy on its own, but is fabulous blended into a rich soup. In fact, I grow this squash for this soup recipe in particular.
This recipe comes together quickly and simply, which is great for those cold nights when you still have things to get done but you still want a nice warm meal. Roast up some squash, while you make the most simply delicious onion créme, and throw this magic in the blender and wa la! Dinner is served.
There is just something so comforting about taking in this warm and nourishing creamy liquid...actually as I am typing this, the thought "duh Em, babies thrive on warm nourishing liquid," comes to mind. Hehe, yes maybe that is why. So shall we call this the holy grail mother's milk soup? Seriously though, it is that good. I am usually not a huge fan of creamy soups, but this recipe is not heavy at all and leaves you feeling satiated yet able to carry about your business...or cuddle up next to the fire with a good book, because we all know that is much more desirable.
- 1 kabocha squash
- 1-2 heads of kale
- 1-2 TBS of vegetable bullion (depending on size of squash)
- 1 can of coconut milk, unsweetened full fat
- 1 large sweet or yellow onion
- 4 garlic cloves
- a generous pinch of sea salt
Preheat oven to 400 degrees.
For the soup, start by cutting your kabocha squash into quarter pieces and set aside seeds for roasting. Place squash in roasting pan and seeds, seasoned with salt and pepper, on a small parchment lined baking tray and cook for 8 minutes or until seeds are well toasted. Cook squash for another 15-20 minutes. While squash is roasting, add coconut milk roughly chopped onion, garlic and salt to a medium sized sauce pan. Cover and let simmer on medium high heat for 10-12 minutes. Transfer onion mixture into blender and blend until smooth. Transfer back to saucepan and set aside. No need to rinse blender- add vegetable bullion and roasted squash to blender and fill with water until just above the squash. Blend until smooth. Water sauteé chopped kale in a large stock pot. Add squash pureé and 1 1/2 cups of onion cremé to stock pot, stir and add water to thin if desired. Salt and pepper to taste. Top with swirls of onion cremé, roasted seeds and a pinch of coarse sea salt.