Soup season’s in full swing, and for obvious reasons it’s our favorite time of year at Broth Baby. With the recent introduction of our Turmeric Coconut Veggie Broth, we couldn’t wait to get back in the kitchen to pair it with some seasonal winter produce - kabocha squash, or “Japanese Pumpkin,” was an easy choice here in Northern California. The cold weather this week hasn’t hurt, either!
Kabocha squash is even sweeter than its butternut squash sister and is packed full of beta-carotene. When roasted along with some alliums (garlic, shallot, onion), it develops extra depth and richness in flavor. Our veggie broth provides a hearty and versatile base, while fresh ginger, meyer lemon zest, and a parsley garnish brighten the palate and add a lively finish to this soothing soup.
Dress it up or down however you like: it’s simple and nourishing on its own with a big chunk of crusty sourdough, but rewards toppings that add texture and flavor - we love toasted pumpkin seeds and some hot smoked wild salmon for a California coastal touch.
Make your spirit bright and serve to loved ones all winter long.
Time: 1 hour 15 minutes
- 1 quart Broth Baby Turmeric Coconut Veggie Broth
- 3 medium sized kabocha squashes
- 3 cloves garlic
- 2 shallots
- 3 leeks, thinly sliced
- 1 yellow onion
- 1 inch fresh ginger, minced
- Zest from 2 meyer lemons
- 4T chopped parsley (for garnish)
- Olive oil
- Pre-heat the oven to 400. While the oven heats, cut the kabocha squashes in half and scoop out the seeds. Place the squash on a baking sheet and brush with olive oil, then turn them face down (use parchment paper to keep clean-up easy).
- Cut the shallot and onion in half. Place the garlic, shallot, and onion on a square of aluminum foil large enough to wrap around everything. Drizzle olive oil on the garlic, as well as on the inside of the shallot and onion, and close the foil to make it a packet.
- Put the aluminum foil on a baking sheet and place in the oven along with the squashes. Roast for 45 minutes or until the squashes are tender.
- While the squash and onions cook, heat 2T olive oil or butter in a stock pot over medium heat. Saute the sliced leeks for about 5 minutes, then add the minced ginger and saute for 2 more minutes.
- When the squash is done roasting, use a large spoon to separate the squash from the skin. Transfer the squash to the stock pot.
- Remove the onions, shallot, and garlic from the aluminum foil. Carefully (they’ll be hot!) separate them from their skins and place them whole into the stock pot.
- Add the veggie broth to the stock pot and bring to a simmer.
- Once the soup is simmering, use an immersion blender to blend until smooth (or transfer the mixture to a traditional blender). This recipe creates a thick, hearty soup, but you can add water as desired to thin it out.
- Season with salt to taste. Spoon into bowls and garnish with parsley and lemon zest.
Serve with crusty sourdough and throw some toasted pumpkin seeds and hot-smoked wild salmon on there for good measure. Enjoy!