Cue singing in a mellow dramatic voice “I’m sorry … soooo sooorry!”
I’ve neglected this blog for a week and despite all the excuses I could make between not wanting to sit down at the computer after being on it for 8 hours straight at this new job or being busy creating a Christmas photo album for my grandparents present, I could go on. Despite reading Joy the Baker’s post about writing if you love it, I still have felt guilty about not posting. Especially when I have pictures for posts just no inspiration to write anything for them. It’s like all creative energy is zapped from me after I clock out at 3pm.
Our weather has been sitting around 5C/35F lately which means I’m getting into a soup/chili zone. Soup is one of those foods that just warms you to the core making you feel all warm and fuzzy inside. Plus since there is only my Mother and I, I love freezing the leftovers in portion size glass containers, which makes it insanely easy to grab a lunch for work and go. Especially when I’m all blurry eyed from waking up at 6am and running out the door.
This squash soup is my favourite soup so far, it’s so velvety and smooth and really insanely simple to make with only five ingredients (Claire Robinson of Five Ingredient Fix would be proud) – kabocha squash, a cooking pumpkin, a yam (not a sweet potato), red onion, vegetable stock plus salt and pepper.
A kabocha is a winter Japanese squash also called Japanese Pumpkin, Fak Thong, or Kabocha Squash (most commonly referred in North America. I came across this delectable squash that has a flavour and texture similar to chestnuts in a Japanese cookbook which they used a kabocha to create a cake that they then steamed and served with tea. Most may find Japanese restaurants slice deep fry to use in tempura.
Please splurge and get a cooking pumpkin for this recipe, even if it’s the same price as one of those large ones it has a better stronger flavour. Large pumpkins have a high water content and “bred” for their large size to make into jack-o-lanterns. Trust me .. we tried this Mum found the flavour the same, but I found it had a bitter after taste.
From there it’s a simple cut and dice procedure, roast the squash/yam/pumpkin together, saute the red onion, cook together with some delicious homemade vegetable stock (or chicken if you don’t mind it not being vegetarian). Puree together, taste if you need to add salt and pepper. Serve and enjoy the warm embrace of creamy squash soup.
- 1 part kabocha squash
- 1 part cooking pumpkin
- 1 decent size yam (not a sweet potato)
- 1 red onion
- vegetable stock
- salt and pepper
- olive oil
- Turn oven on to 425F.
- Cut squash and pumpkin in half, de-seed, peel and dice into cubes. Peel the yam and dice into cubes as well. Mix the three together in 1 tbsp of olive oil and some black pepper. Place them on to cooking trays sheets (helps if they are ones with a lip) I had enough to use two trays.
- Roast for 45 minutes.
- Heat up a stock pot. Dice the red onion. Put a splash of olive oil into the pot and saute the onions till translucent.
- Bring out the roasted vegetables and place all into the stock pot. Cover with stock until it reaches about an inch above the vegetables. Bring to a boil and then simmer for 15 to 30 minutes. (For me it`s when I remember that I should turn off the pot.)
- Puree with an emulsion blender right away or leave it to cool a tad. Serve.
If you make this, let me see! Tag your photo with #teawithmeblog on Instagram.