Kabocha Squash Soup
Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.
or pumpkin or acorn squash
nonstick cooking spray
peeled and chopped
or chicken or beef
scallions, spring or green onions
diagonally cut, optional
fresh chopped, optional
Preheat oven to 350℉ (180℃) F (175 degrees C)
Cut squash in half lengthwise. Discard seeds.
Place squash cut side down on a baking sheet coated with cooking spray.
Baked at 350℉ (180℃) F for about 45 minutes or until tender. Cool, scoop out pulp and discard skins.
Melt the butter in a large dutch oven over medium-high heat. Stir in the leek, onion, ginger, pepper, garlic and lemongrass.
Reduce heat to medium; cover and cook for 5 minutes, stirring occasionally.
Stir in the squash pulp, broth, water, sugar and bring to a boil. Reduce heat to medium-low and simmer for 45 minutes.
Place once half of the mixture into a food processor and process until smooth. Strain mixture through a sieve into a bowl.
Discard the solids and repeat with the remaining mixture.
Return the strained squash mixture to the pot and stir in the coconut milk and lime rind.
Cook over medium heat until heated through.
Serve in a bowl sprinkled with the green onions and cilantro if desired.
8 servings of about ¾ cup each.
Calories: 153 (19% from fat); Fat: 3.3g (sat 1.5g, mono 0.6g, poly 0.4g); Protein: 2.7g; Carbs 32.5g; fiber: 6.8g; cholesterol 4mg; Iron: 1.9mg; sodium 341mg; calcium: 83mg