When post-holiday winter chill sets in, I sink deeper into hibernation-mode and find my body craving the warmth of spicy stews, creamy soups and sweet superfood tonics. I am ever inspired by my friends at OWL Venice, who craft delicious bone broth elixirs, gut-healing shakes and anti-inflammatory meals for the Southern California community. One of my favorites off of their menu is the Golden Ginger Mylkshake, which is made with kabocha squash.
It was actually Lindsey, owner of OWL who led me to fall madly in love with Kabocha. Have you heard of it?
Kabocha squash is Japanese pumpkin, a beloved secret sister to butternut squash (with less calories and carbs and more nutrition). This sweet squash is an excellent source of beta-carotene (which shows clearly in its enticing orange skin). Beta-carotene is converted to vitamin A in the body, which is used to boost your immunity, brighten your eyes, clear your skin and shine up your hair. And with only one serving of Kabocha, you get 70% of your daily suggested dose it + iron, fiber, vitamin C and some B-vitamins.
And because you can eat the peel, it’s a pretty simple, easy and delicious squash to cook.
Here’s one method: cut a squash up into bits, drizzle with sesame, coconut oil, olive oil or ghee and roast in the oven at 375 degrees for 25-30-minutes (or until pierce-able with a fork).Be sure to wash the seeds before you toss them into a pan to be roasted up with salt and saved for a mid-afternoon snack!
I absolutely love the thick texture of Kabocha – it’s incredibly versatile and great for soups.
Which is what I’m really here to share here: the recipe for this Kabocha curry soup, a creamy and nourishing creation I’ve been dreaming up all season. When I finally put squash to pot, it took less than an hour and will be enjoyed by many with lots of servings for leftover meals all weekend.
Everything in this soup was prepared in one pot for quick cleanup and my home is still wafting with the smells of a winter soup cooked right. Try it today and savor it all winter long!
- 1 kabocha squash, sliced
- 2 sweet potatoes, sliced
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 1 thumb-sized bit of ginger, chopped and skin removed
- 1 fingertip-sized bit of fresh turmeric OR 1 teaspoon ground turmeric
- 2 teaspoons olive oil or ghee (clarified butter)
- 1 small handful of fresh cilantro
- 1 tablespoon curry powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 can coconut milk (preferably without guar gum or additives)
- 8 cups of water or broth (vegan or bone broth)
- Add oil or ghee to a large stockpot on medium heat
- Once hot, add garlic and onion and stir until onion becomes translucent and aroma is released
- Add chopped kabocha squash, ginger, turmeric, and sweet potato (with skin) and continue to stir as the squash and potato heat
- Add can of coconut milk (the water and solid will likely separate, this is fine! you can use a whisk to mix) + water or broth
- Continue to cook as soup begins to boil lightly, stirring in cumin, curry powder, salt and pepper
- Allow the vegetables and spices to cook for about 20-30 minutes until kabocha and sweet potato are soft and pierce-able with a fork
- Stir in fresh cilantro and cook a bit longer
- Give yourself a little taste test - if you want more flavor, start with a bit of salt and pepper and a little more cumin
- Remove from heat and let it cook for 5-10 minutes
- Then, in batches, add soup mixture to a blender - or use an immersion "stick" blender to puree your soup
- Once all of the soup is pureed and mixed, enjoy a bowl or set aside to let the flavors set
- Enjoy with toppings of your choice: I used nutritional yeast for a cheese-like flavor + hemp seeds for more protein and crunch