Sunday, January 31, 2010

Special K

Ok, so it might as well be Christmas Eve around here.  The suspense is killing me.  I know that somebody will win the Vita-Mix.  Hopefully me.  I'm avoiding the urge to check CCV's page every second to see if the winner has been posted.  For the record, as of 11:01pm it has not been posted.

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 wedged positioned it into a casserole dish.  The trusty sticker told me to cook it at 375 F for 45 min, so that's exactly what I did.
 

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.

2 comments:

Kristen @ Change of Pace said...

The soup is such a pretty color! I bet it would be good with sweet potato too :)

Trail said...

Thanks lovie! I'll report back if I add a sweet potato into the mix later this week to let you know how it turns out!