Kabocha Squash Soup

I first discovered Kabocha Squash over ten years ago when I was first learning to cook Korean and Japanese cuisine. Unlike other types of squash, the skin of Kabocha can be eaten. It’s nutrient dense and delicious. So, if you’d like to leave the skin on in this recipe, you can.

Kabocha is native to South America, the Caribbean, and South East Asia. It’s very filling and dense but low in calories.

To make this soup I used a few simple ingredients. Kabocha, coconut milk, and cassava flour. Plus a few spices including cinnamon, garlic powder, turmeric and sage.

Ingredients:

(Makes 2-4 servings)

• 1/2 Kabocha squash

• 15oz can full fat coconut milk

• 2 tbsp cassava flour

• Water to desired consistency

• 1/8th tsp sage

• 1/2 tsp turmeric

• 1 tsp garlic powder

• 1 tsp cinnamon powder

Preparations:

• Cut your squash into quarters and steam half of it to make this soup. Save the other half for something else.

• Once it is fully cooked through, let it cool down enough to touch and peel the skin of, if desired.

• Add the flesh to a large pot and mash it with a potato masher. Add the coconut milk and continue to mash it to combine.

• Then add the garlic, cinnamon, turmeric and sage.

• Bring the soup pot back to the stove and cook on low heat for another ten to fifteen minutes to make sure the soup is cooked through.

• Turn off the stove and serve.