Kabocha Soup Time

Kabocha Squash

This is my favorite squash of all time. The flavor is mellow and a bit sweet on it's own. It's great just roasted and eaten plain or thrown into a salad. But my favorite way to use it currently is by making Kabocha Leek soup. Simple, comforting and nourishing on a chilly autumn evening. You'll need:

• 1 medium Kabocha Squash
• 1 medium leek
• water or you can use stock
  
• 1 or 2 T ghee
• sea salt or Herbamare

Cut your Kabocha Squash in half and scoop out seeds, I use an ice scream scoop for this, easy. Place squash in glass dish flesh side down in an inch of water. Roast at 375 degrees for about 45 minutes or until squash is soft. Let cool and then scoop out flesh or don't, the skin is totally edible and tastes fine.
Heat soup pot with ghee (or whatever oil you like) and add leeks and suate for a few minutes until soft. Add Kabocha and stir and saute a bit more. Then add water, I usually will add about two cups but I eyeball it. I like my soup on the creamy side so I add less water then if you want it thinner. So play with that. Simmer on medium heat for about 10 minutes and then lower heat and let simmer for about a half hour. Once everything is cooked together well I use a stick blender to puree everything into a nice creamy soup. At this point I add the salt or herbamare to taste. That's really all there is to it and it's so good. Enjoy!