Kabocha Soup
This is an excellent fall soup for when the weather turns. Cauliflower helps provide bulk and a creamy texture while keeping the carbohydrate levels down. Use vegetable broth to make this vegetarian and coconut sour cream (or leave off the sour cream garnish) and use coconut oil in place of butter to make it dairy free.
Servings 6
Calories 168kcal
Ingredients
- 4 tablespoons Butter
- 1 onion diced
- 1 head cauliflower broken into florets
- 1 pound kabocha squash 1/2 large or 1 small, precooked (you can place the squash whole in the oven for 30 minutes at 350 and de-seed and peel after roasting)
- 3 cups chicken stock
- 1 teaspoon thyme
- 2 bay leaves
- Salt and pepper to taste
- Sour cream for garnish
- Toasted pumpkin seeds for garnish
- Fresh herbs such as sage, for garnish
Instructions
- Heat a large stock pot over medium high heat. Add butter. When foaming subsides, sauté the onion in the butter until it begins to brown.
- Add cauliflower squash, thyme, and bay leaves. Add chicken stock to cover all the squash and cauliflower and cook over medium heat for 30 minutes, until cauliflower is soft.
- Remove the bay leaves and use an immersion blender to puree to a smooth consistency and add 1 teaspoon salt. Adjust seasoning to taste with more salt and pepper. Garnish with a swirl of sour cream and some toasted pumpkin seeds.
Notes
Another way to boost the depth of flavor here would be to roast the cauliflower until it is well browned in the oven. You can also add some cayenne for a bit of spice. And if you want a little extra taste and texture, make the chili spiced pepitas here.
Nutrition
Calories: 168kcal | Carbohydrates: 13g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 271mg | Potassium: 704mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1283IU | Vitamin C: 58mg | Calcium: 52mg | Iron: 1mg