KABOCHA SQUASH SOUP

Author Diana Herrington

This is my favorite soup which I developed a few years ago. Every time I make it for friends they just love it and so do I!

KABOCHA SQUASH SOUP

Ingredients:
1 medium Kabocha* squash
1 large onion or two small onions
2 large leaves of Kale
4 to 6 cups water
2 inch piece of fresh ginger
½ tsp Cinnamon, cardamom, coriander,
1 tsp turmeric
5 drops of Sunny Dew (light Stevia)
Add salt & pepper to taste

Directions:
1.    Cut squash in half, scoop out the seeds, then cut the squash into eight pieces.
2.    Chop onion and ginger.
3.    Put squash, onions and ginger into a steamer and cook till squash is soft. Remove and let cool. Save the flavourful water left over from steaming.
4.    Steam chopped Kale a few minutes or until tender.
5.    Sauté spices in sesame oil or coconut oil for a couple of minutes.
6.    Separate the squash flesh from the skin. Put the cooked squash in a large bowl or pot.
7.    Add 3 cups of the leftover water used to steam the squash and stir in onion and ginger.
8.    Run the squash and onion mixture through a blender, portion by portion, until you've blended it all. You can also use a hand blender and blend it right in the soup pot, which is what I do, but do be careful as it can splatter everywhere.
9.    Put the blended mixture into a soup pot, adding the broth created from the steamer to attain the consistency you like.
10.    Add cooked kale, spices, salt and pepper to taste.
11.    Serve with a dollop of yogurt or sour cream. I use vegan choices.

* You may use butternut or any dark orange squash.

Note! We did not have a personal picture of this soup so used a stock photo. Imagine that the bread is healthy rice bread!

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About Diana Herrington

I am the head chef at Real Food for Life and author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.