Kabocha squash soup is my favorite winter meal. When the cold weather starts rolling in, there’s nothing better than this creamy, nourishing, comforting soup. Kabocha squash is packed with vitamins and fiber, which makes this dish not only delicious but full of nutrition. You really can’t go wrong. You can use any winter squash you want, kabocha just happens to be my favorite.
Kabocha Squash Soup (serves 4):
- 3 cups winter squash (kabocha, butternut or acorn), chopped
- 1 large yellow onion, chopped
- 1 clove of garlic, chopped
- 2 tbsp olive oil
- 6 cups water
- 1 tsp sea salt
- 1 tsp black pepper
- ½ cup chopped fresh sage
- Pinch of cayenne (more if you like it spicy)
Put 1 tbsp olive oil, onion and garlic into large soup pot and heat on medium heat for 5-10 minutes, until onion/garlic are tender and fragrant.
Add chopped squash, sea salt, pepper, cayenne, sage and enough water to just cover the vegetables (about 6 cups)
Bring water to a boil and then simmer on medium/low for 30 minutes or until squash is tender.
Enjoy!! What’s your favorite savory winter soup?