Kabocha Squash Soup (Print Version)
Ingredients:
01 -
4 cups kabocha squash, roasted.
02 -
2 tbsp olive oil.
03 -
1 medium onion (1 cup), chopped.
04 -
2 garlic cloves, minced.
05 -
4 cups vegetable broth.
06 -
2 cups cooked butter beans.
07 -
1 tsp ground cumin.
08 -
1 tsp smoked paprika.
09 -
Salt and pepper to taste.
Instructions:
01 -
Preheat the oven to 400°F (200°C). Cut the kabocha squash in half, scoop out the seeds, brush with olive oil, and place cut-side down on a baking sheet.
02 -
Roast the squash for 40 minutes, or until the flesh is tender. Once cooled, scoop out the flesh and set aside.
03 -
In a large pot, heat 2 tbsp olive oil over medium heat. Sauté the chopped onion until softened, about 5 minutes.
04 -
Add the minced garlic and cook for an additional minute until fragrant.
05 -
Add the roasted squash, cooked butter beans, vegetable broth, cumin, and smoked paprika to the pot. Season with salt and pepper.
06 -
Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
07 -
Use an immersion blender to puree the soup until smooth and creamy. If the soup is too thick, add more vegetable broth to reach the desired consistency.
08 -
Ladle the soup into bowls and garnish with fresh herbs or a drizzle of olive oil. Serve warm.
Notes:
01 -
Tip: For an even richer texture, stir in a touch of coconut milk or cream before blending.
02 -
Pair with crusty bread or a side salad for a complete, satisfying meal.