Some vegetables are fascinating in their odd appearances. You have to wonder what treasures rest inside, safely hidden by the strange exterior. Once you scratch the surface of these specimen of nature, beauty often emerges in many unexpected shapes and forms. Celery root is one good example and a personal favorite. The hairy okra is another. But today I am all about the Kabocha squash.
This pumpkin-like japanese squash is dull green and warty--well, at least bumpy. It would stand little chance of winning the National Pumpkin Beauty Contest-- then again maybe it would...
I love it because of its incredible velvety texture, its wonderful color, and its fine nutritional pedigree: Vitamin A and C, calcium, folic, iron, potassium, and list goes on. It's a little tough to cut through and peel, so you'll need a good knife. The effort is well worth it and this soup is simply superb.
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|Roasted Kabocha Squash & White Bean Soup (6-8 servings)|
You can replace the Kabocha for a cooking pumpkin or a butternut squash but the texture the Kabocha imparts is well-worth seeking it out. The pears and coconut milk work really well to create a memorable soup.
1 tbsp olive oil
1 medium yellow onion, chopped
6 cloves of garlic, peeled and smashed
1 medium zucchini, diced (2 cups)
5 cups prepared kabocha squash, diced
1 tbsp ginger, freshly grated
1 tsp sea salt
2 cups Bosc Pears, peeled, cored and diced
1 large potato, peeled and diced
1/2 cup cilantro, chopped
3 cups white beans, cooked
1 piece Kombu seaweed (about 2" long--optional)
1 tsp ground turmeric
8 cups water
1 cup light coconut milk
1/2 cup cilantro, chopped (for garnish)
- 1/4 cup chopped cilantro
- 1/4 cup pepitas
- 1 tablespoon of roasted pepper, diced
- 1/2 cup mexican or cheddar cheese
Velvet Butternut Squash and Lima Bean Soup
Tofu Vegetable Soup with Miso