Roasted Kabocha Squash Soup

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* Exported from MasterCook *

 

Roasted Kabocha Squash Soup

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 whole kabocha or butternut squash -- halved and seeded

1 tablespoon honey

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 medium sweet potato -- scrubbed

1 tablespoon olive oil

plus

1 teaspoon olive oil

2 cups chopped yellow onions

1 tablespoon minced garlic

1 cup chopped celery

1 cup dry white wine

4 cups Vegetable Stock or water

2 cups plain, lowfat soy milk

sea salt and freshly ground white pepper

toasted pumpkin seeds, optional

 

Preheat the oven to 350F. Rub the 2 halves of the squash with the honey,

cinnamon, allspice, and nutmeg. Rub the whole sweet potato with 1 teaspoon of

the olive oil. Place the squash and sweet potato in a roasting pan or baking

dish and roast for 1 hour. Remove from the oven and when cooled, scoop the meat

out of the squash. Peel and coarsely chop the sweet potato. Set aside.

 

In a medium stockpot, heat the remaini ng 1 tablespoon of olive oil over medium

heat. Add the onions, garlic, and celery, and cook, stirring, until softened, 5

to 7 minutes. Add the wiine and simmer for 10 minutes. Add the stock and

simmer for 15 minutes more.

 

Add the squash meat and sweet potatoes to the pot and simmer for 10 minutes, or

until the sweet potatoes are tender. Remove from the heat and puree the mixture

with an electric handheld blender, or in a food processor. Strain the soup

through a fine-mesh strainer for a smoother texture, season and serve. Garnish

with toasted pumpkin seeds, if you wish,

 

Description:

" Kabocha has a little deeper flavor but you can substitute butternut

squash if you can't find it. Refrigerate it overnight, partially

uncovered, for optimum flavor. "

 

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Per Serving (excluding unknown items): 85 Calories; 2g Fat (31.6% calories from

fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 18mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0