Thankfully I saw one of my very favoritest people in the whole wide world today. That was so wonderful. I adore my bestie! :) Plus we always eat when we're together, and you can't beat good food and good company.
Today I tackled another very special K. Kale already took my k-card yesterday, but kabocha wasn't far behind. In my infamous cooking style of finding things and throwing them recklessly at each other in hopes that I find success, I tackled a kabocha soup in exactly this manner.
I had Irish cut my kabocha for me, then I
When the timer sounded, I checked for some squash goodness. (Note: I DO occasionally find a use for the oven!)
Mmm, looks delicious....
In my head, I had a perfectly delicious and nutritious thick squash soup. I just had to get from point A to B. I've never really made a soup from scratch before, so I figured it would be wise to google and get a general idea for what I was doing. I think that was a very wise idea, and I thanked my lucky stars for picking up some low sodium veggie broth when it was on sale the weekend after Thanksgiving. Now fully fearless, I attacked the soup.
Kabocha Apple Soup
- 1 kabocha squash, roasted (375 F for 45 min)
- 2 red delicious (or similar) apples, blenderized
- 7 oz (1/2 a can) of organic coconut milk
- 8 oz of low sodium vegetable broth
- 2 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/4 tsp nutmeg
- Optional: For a heartier veggie-style soup, consider adding carrots, onion etc. For a cozier soup, consider adding sweet potato and increasing the coconut milk and spices.
- Blenderize everything together. PLEASE remember to vent it well because the kabocha is still hot! In my experience here, it worked well to cover with a paper towel and hold it in place loosely with the lid (with the hold removed from the middle).
This will result in creamy goodness with a thick baby food consistency. I like the ultra-thick squash soups, so that worked well for me.
This makes a big batch of soup. It nearly filled the 52 oz blender, so I'd guess 8-9 servings.
I fixed a bowl for Irish and for me, and I had 40 oz left. Plenty of leftovers to enjoy all week!
I have to say that it was delish. As I eat leftovers throughout the week, I may try out some of the optional versions and report back on how well they work.
First a kale fan, now a kabocha fan. These K foods are certainly earning a place in my heart.