Updated: Nov 12
Surprise your family with a perfect fall soup that has a delightful sweetness, surpassing even the taste of butternut squash. Its texture and flavor is close to a blend of pumpkin and sweet potato without the cream.
1 yellow onion
4 celery stalks
3 cloves of garlic
1/4 tsp finely ground sea salt
Ground pepper as needed
Chicken broth - 1 carton
2 TB avocado oil
2 TB unsalted butter
1 - Cut open and deseed the kabocha. Roast for 30-40 minutes face down in oiled tray at 350F.
2 - Prepare the mirepoix: clean and dice the onion, carrots, and celery.
3 - Add avocado oil to pot and sauté the mirepoix 5 minutes without browning it.
4 - Add pressed garlic and sauté for another 2-3 minutes.
5 - Add the chicken broth.
6 - Add roasted kabocha
7 - Simmer until all veggies are cooked.
8 - Transfer to blender and blend until smooth.
9 - Optional: add 2 TB unsalted butter to make for a creamer taste.
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