Description
Sometimes basic is best, as with this roasted kabocha squash soup flavored with sage mushrooms.
Ingredients
Scale
- 2 Tbsp (26g) olive oil
- 1 kabocha squash (roughly 3 pounds)
- 1 yellow onion
- 1 cup sliced brown mushrooms (roughly 5 mushrooms)
- 2 carrots, sliced, optional
- 3 garlic cloves, minced
- 1 tsp (5g) salt
- 1 tsp (1g) sage, to taste
- 1/2 tsp (2,5g) black pepper
- 4 cups (946mL) low-sodium chicken broth
Instructions
- Slice the squash in half, place the halves on a baking pan, drizzle them with a tiny bit of olive oil and sprinkle them with salt.
- Bake at 400 degrees for 30-45 minutes, or until the squash meat is tender when cut with a knife.
- Place the rest of the veggies on a roasting pan, drizzle with olive oil and season with salt, pepper and sage.
- Bake in the oven at 400 degrees until the veggies are tender, stirring often.
- *You can also saute the veggies on the stove top.
- To do so, heat the oil in a large pan over medium-high heat and cook the onions, carrots and garlic for 5-10 minutes or until they are starting to become tender and the onions are translucent.
- Add 1/2 tsp (2,5g) salt, 1/4 tsp (1g) black pepper and 1/4 tsp (0,25g)sage.
- Stir in the sliced mushrooms and continue cooking the veggies until they are tender.
- Remove the veggies from the heat and let them cool until they can be blended in the blender.
- Add roughly 2 cups (470mL) of chicken broth in the blender and then add the squash, blending all of the veggies into a smooth mix.
- Pour the squash-veggie puree back into the large pan and let simmer on medium heat.
- Add the remaining chicken broth and season the soup to taste with the remaining salt, black pepper and sage.
- Prep Time: 15 mins
- Cook Time: 45 mins