Kabocha is one of the most underutilized winter squash varieties in America, but it is quite popular in Japanese cooking. Kabocha is loved for its sweet flavor and numerous health benefits. It is rich in iron, vitamin C, some B-vitamins, dietary fiber, and beta-carotene, which benefits the hair, eyes, skin, and immune system.
- Prep Time: 10m
- Cook Time: 25m
- Total Time: 35m
- 1 kabocha squash, peeled, deseeded, and diced into 1-inch cubes
- 1 tbsp. olive oil
- 1 yellow onion, diced
- 2 Granny Smith apples, cored and diced
- 2 tbsp. fresh ginger, peeled and grated
- 4 c low-sodium vegetable stock
- Warm the olive oil in a large pot over medium-high heat. Add the diced onion to the pot and sauté for a few minutes, or until translucent.
- Add the squash, apples, and ginger to the pot and saute for a few additional minutes before pouring in the vegetable stock. Bring to a boil and then reduce to a simmer. Cover the pot and cook for 20 minutes, stirring occasionally.
- Remove the pot from the heat once the squash is tender. Pour the soup into a blender and blend until smooth - you may need to do this in batches, depending on the size of your blender. Alternatively, you can blend the soup in the pot if you have an immersion blender.
- Ladle the soup into bowls and enjoy. Top with some freshly grated ginger, raw pumpkin seeds, or a dash of cayenne pepper, if you so choose.