Adapted from Just One Cookbook
- 1 pound kabocha squash (about 1/3 squash – also called Japanese Pumpkin)
- 1 Tablespoon butter
- i small onion, sliced
- 1/8 teaspoon sage
- 1 teaspoon salt
- freshly ground black pepper (about 1/4-1/2 teaspoon)
- 4 cloves garlic, crushed and cut into thick slices
- 2 cups chicken or vegetable broth
- 1 cup milk
- optional: parmesan & parsley topping
- Heat oven to 375ºF and roast squash for 10 minutes. (I do this because it makes it MUCH easier to cut – and it adds some flavor. You can definitely skip it if you prefer.)
- In a large soup pot, melt butter. Sauté sliced onion until soft and fragrant, about 5-8 minutes. Crush garlic with your knife and then loosely chop. (It will be blended later.) Add garlic, salt, pepper, and sage, and sauté over low heat for another 30 seconds.
- Remove squash from oven and cut into chunks. (You can choose to remove the skin, but it is totally edible, so I leave it on!) Add squash to soup pot and cover with 2 cups broth. Stir to combine and simmer for 10 minutes. Squash will be very soft. Remove from heat and add to blender. Blend until smooth and return to stove.
- Add 1 cup milk and bring to a low simmer. Simmer for 5 minutes, stirring occasionally, or until desired thickness is reached.
- Ladle into bowls, and top with freshly ground black pepper, and if desired, parsley and parmesan cheese. Serve with Whole Wheat Naan!
The dark green skin makes this soup a little dull in color. If you want a brighter color, you can remove the skin, or add a pinch of turmeric.
Feel free to use another winter squash with this recipe – such as acorn or butternut, but kabocha is definitely my favorite. Be sure to remove the skin of other winter squashes!