Kabocha Squash Soup is all kids’ favorite soup
I brought my daughter Bella a vat of kabocha squash soup when she had her baby. Still she doesn’t seem to tire of it and now enjoys it together with her baby. I always notice with pleasure that all kids big and small love it! It doesn’t hurt that it’s a snap to make: Get all those ingredients all aboard in the pot, then cream the soup with an immersion blender at the end of cooking.
Kabocha, tiny red lentils, sweet potatoes all pull in their weight to impart naturally sweet layers of flavor, and contribute to the silky texture and bright orange shade of the finished soup.
Kabocha Squash is my favorite squash of all. No hit or miss surprises!
Moreover, it is lean, dense, meaty, naturally sweet, deeply flavored, nutritious—there’s simply nothing you can’t do with it: Kabocha squash soup, stews, even salads, grated raw, skin and all!
Please don’t let these imposing looking vegetables intimidate you.
You will be happy to find get cut very easily with the help of a hammer: Here is how!
This is interesting: I find that when I eat plenty of the orange vegetables (carrot, kabocha squash, pumpkin, carrots etc), my cravings go down dramatically.
I credit their natural sweetness in orange vegetables with satisfying these cravings without a guilty splurge. Try it, it works!
- 8 cups water
- 1 small kabocha squash, about 2 pounds, unpeeled, seeded, and cut into large chunks
- 2 large sweet potatoes, cut into large chunks
- 2 pouches Levana Nourishments Garden Vegetable
- 2 cups tiny red lentils
- 1 large bunch dill, fronds and stems
- ⅓ cup olive oil
- 1 tablespoon turmeric
- Salt and pepper to taste
Bring all ingredients to boil in a wide heavy pot. Reduce to medium, cover, and cook 1 hour. Cream with an immersion blender. Adjust the texture and seasonings. Makes 8 servings