KABOCHA SQUASH SOUP

Makes 2 to 4 servings

This soup is like a hug inside a bowl. It’s creamy, warm, and comforting. The nourishing rich flavor of kabocha squash blends beautifully with the warmth of garlic, onions, and curry. This is a great one to make ahead and freeze so that you have an instant satisfying option on hand whenever you need it.

1 medium kabocha squash (see Tips)

3 cups vegetable broth (see Tips)

1 cup diced onion

4 garlic cloves, minced

1 teaspoon curry powder

½ teaspoon sea salt

½ lime, juiced

¼ teaspoon red pepper flakes (optional)

Bring a large pot of water to a rapid boil and submerge the whole kabocha squash, stem and all. Boil the squash for 10 minutes, flipping it upside down halfway through. Remove the squash carefully and set aside to cool.

When the squash is cool enough to handle comfortably, peel it, slice it in half, and remove the seeds. Cut the squash into cubes; this should yield about 4 cups.

Place the cubed kabocha squash into a pot along with the vegetable broth, diced onion, garlic cloves, curry powder, sea salt, and lime juice. Bring the broth to a boil and then reduce to a rapid simmer, stirring frequently.

Continue to simmer for 15 to 20 minutes, until the squash is tender and cooked through.

Transfer the entire contents to a blender and blend until smooth, slowly at first, allowing an opening for steam to escape through the top of the blender.

Serve warm, topped with red pepper flakes if desired.

TIPS:

• Make your own broth using the Liver Rescue Broth recipe on page 368. Alternatively, you can find low-sodium vegetable broth at the grocery store (make sure it doesn’t have canola oil, citric acid, natural flavors, or other sneaky additives) or replace the broth with water in a pinch.

• If kabocha squash is unavailable where you live, try substituting butternut squash, acorn squash, or even sweet potato instead. You’ll need about 6 cups cubed squash of any variety.