The other day I was combing through the January/February edition of Clean Eating. It’s a great magazine with all kinds of wonderful inspiration and motivation for living and eating your way to a healthier life.
Did you know that “souping” is considered to be the new juicing? Soups that are chalk full of “good for you” ingredients like protein, veggies and whole grains are important ingredients when it comes to stabilizing blood sugar.
Many juicing recipes contain more sugar than soups so health enthusiasts are turning towards soup cleanses but if your not big into cleanses and simply want to enjoy a great a bowl of soup, I can definitely vouch for today’s recipe.
Kabocha is also called Japanese squash and if you’re having trouble finding it, the recipe says you can substitute acorn squash. (If using acorn squash you may want to add a bit of maple syrup as acorn squash isn’t as sweet)
In my case I had a butternut squash on hand and figured, what the hey seeing how it’s part of the squash family and all. I have to say that when my husband after tasting it, remarked that it was “restaurant” quality I was pretty pleased.
OK so lets get on with good stuff . . .
Here’s what you need to make this fabulous soup!
1 3-lb Kabocha squash (or substitute) quartered and seeds removed. In my case I cut the butternut squash in half removing the seeds. (You would do the same if using an acorn squash.)
1 inch piece of fresh ginger, peeled and thinly sliced
1 yellow onion, peeled and sliced
4 cups low sodium chicken broth divided
3/4 can light unsweetened coconut milk, plus additional for serving
2 tsp red curry paste
1 tsp sea salt
Handful of mint leaves if desired (I omitted these)
2 limes, cut into thirds
2 red Thai chilies, sliced (optional)
PUTTING IT TOGETHER:
Preheat oven to 350 degrees. In a large roasting pan, place squash cut side up. Divide the ginger slices evenly among the squash cavities. Arrange sliced onion around the squash. Pour 2 cups of the broth (chicken or vegetable) in the pan and cover tightly with foil. Bake 1 hour and 30 minutes or until squash is very tender.
Now set the vegetables aside until cool enough to handle. Reserve liquid in pan. Scoop the flesh from the squash skins and transfer to a large pot; discard skins and to the pot add if desired, ginger slices (adding the ginger slices will add a stronger ginger flavour to your soup. I used approximately half of the ginger and didn’t find it over-powering) and then add the reserved liquid from the pan.
Now add the remaining 2 cups of broth, coconut milk, curry paste and sea salt. Stir and bring to a boil; reduce heat and simmer for 10 minutes.
With an immersion blender, upright blender or kitchen machine, purée all ingredients until smooth. (Be sure if using an upright blender, that the lid is securely in place)
Divide soup among bowls; top each with an additional drizzle of coconut milk , lime juice and sliced chilies if desired. Just adding the sliced chilies adds a bit of heat to the soup . . . I can’t imagine eating them without a fire extinguisher handy!
Bon Appetite and until next time . . .