Saturday, December 3, 2011

Kabocha Squash Soup Recipe by Maggie

My colleague and dear friend, Margarete Carneiro, graciously shared a delicious, but easy to make recipe with me to share on my blog. Maggie is a registered dietitian at Loma Linda University Medical Center where she is the outpatient transplant dietitian. Maggie is also a certified diabetes educator. Concurrently, Maggie began her studies this quarter for her doctor in public health degree. I wish my friend well as she continues on in this academic journey! 

When you hear the word kabocha, does that sound Japanese to you? Well, it sure does to me! Kabocha squash, a Japanese squash, is packed with a lot of beta carotene, which will be converted into vitamin A once you take it into your body.

I really enjoyed making Maggie's recipe and you will too. I meant to take a picture of the kabocha squash before I cut it, but I forgot! My apologies. However, just in case you're unfamiliar with how a kabocha squash looks, picture a small pumpkin, except that its color is dark green.

- 1 whole kabocha squash
- 6 cloves chopped garlic
- 1 chopped onion
- salt and black pepper to taste
- canola oil


Wash the skin of the squash really well, preferably using a scrub. If you can buy the squash already cut in half, it will make cutting the squash easier. At the store I bought this at, they only sold it in one whole piece. If you buy this squash at an oriental market, they usually offer cutting the squash for you before you go home. Once at home, cut the squash into sections. They do not have to be cut into small pieces.
 Remove all the seeds.
  Cook it in boiling water enough to cover
the squash for about 20 minutes or more. Test to see when it is soft using a fork.

 While the squash is boiling, chop your garlic and onions.
Then sautee the garlic and onions in canola oil.

Once the squash is cooked just remove that outer part on the middle that is kind of hard, and place everything else (including the skin) into your food processor or blender. Add water (the same used for cooking) for the desired consistency. Add the pureed squash back into the original pot that the squash was boiled in and turn on stove to medium heat. Add the sauteed garlic and onions. At this point, you can add more water if you desire a thinner consistency of soup. Add salt and pepper according to your preferred taste. You'll notice that you don't have to season the kabocha squash soup too much, because the kabocha squash if very flavorful in and of itself. It ends up being a low sodium soup, which is a nice plus.
This flavorful soup will warm your soul.

Thank you, Maggie, for sharing a wonderful recipe!

What is your favorite soup this time of year?

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