ROASTED KABOCHA SOUP
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is a velvety smooth, weekday-friendly dish that is
tasty and easy to make
with a few simple ingredients.
: Get your ingredients ready.
Cut the kabocha
squash in half,
scoop out the seeds,
then lay it flat on a cutting board with the cut side down. Cut the peel away.
: Chop the squash into
of about the same size, then add it to the
baking sheet. Add herbs and spices.
STEP 3: Toss
to spread the seasoning,
Bake for 30 minutes
, or until the squash is fork tender.
Discard the garlic peel
, transfer the veggies to a pot, and
add vegetable broth.
until the soup is smooth and creamy.
STEP 6: Taste and adjust
for salt. If necessary,
warm it up
for a few minutes before serving it in a bowl with your favorite topping.
eat as an
dish with roasted pumpkin seeds.
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Garlic & Oil Pasta