Kabochas are fun because they look like sad green pumpkins
I’ve seen people say they’re hard to find, but I’ve seen them in a couple stores-Asian grocery stores seem to be a good place to look. (and you could, of course, use another type of squash. I won’t hate you).
I’d do coconut milk-it turns out redicioulsy velvety and creamy, but normal milk works if it’s all you’ve got
You’ll need
- Kabocha (I always think measurements for things like this are silly, if it calls for a 3 lb and I have a 3.5 lb I’m just going to use it all-mine was medium sized. Cooked it was about 8 cups?)
- 1 can coconut milk
- Crushed red pepper
- about 1 t Cinnamon
- about 1/2 t Ginger
- 1/8 c chopped onion
- 2 celery ribs, chopped
- 1 T butter/smart balance/whatevs
- Chicken stock/vegetable stock/bullion/seasoning of some type (Mrs Dash style)-whatever you like to give the soup a fuller flavor
- Salt and pepper
Roast the squash until soft (about an hour). While the squash is roasting, saute the celery and onions in the butter. When squash is cooked use a spoon to scrape the insides out. Put the celery/onion mix and squash into a blender with the milk. Blend until smooth.
Pour blended mix into a pot, and add cinnamon, ginger. Add your stock, bullion, or other season-all (I used Fisherman’s Wharf seasoning from World Market). Put in red pepper a little at a time, and taste. I like things where they’re warm but not burning, but this is different for everyone, so do what your tongue likes. Salt and pepper to taste. Add extra stock, milk, or water to thin soup if needed
Super tasty with bread dipped in it!
