Roasted Kabocha Squash Soup

I know with Winter just a skip hop around the corner, a lot of you guys will be craving soup! I know I will! Nothing beats a good bowl of soup to warm your insides when it is freezing cold outside! Okay... I know Vegas doesn't get that cold, but being a Floridian most of my life, I sure do get cold easily!

Anyways, I am still fairly new to kabocha squash, but I have fallen in love with it! It is currently my favorite type of squash, but then again... the relationship is still all too new. I am sorry spaghetti squash. You were my favorite, but I have moved on to something sweeter! Don't worry... our relationship will never truly end because I need you as my pasta! :)

Roasted is my favorite way to eat kabocha squash. Lately, I have been roasting ahead of time and then freezing it for later uses. Make sure the squash is cooled completely before freezing. Also, I measure out 1 1/2 cup portions (3 Greens) and stick them in freezer Ziploc bags so it is easy to pull out what I need . When I need the squash, I defrost it in the fridge overnight. For instructions on how to roast, check out my recipe for Baked Kabocha.

When you have your kabocha squash prepared, the soup is a cinch to make! Just combine the ingredients, simmer for about 10 minutes and blend. It doesn't get any easier than that! This would definitely be a great weeknight lunch or dinner. Just serve with your favorite Lean. You could also prepare the soup and then freeze it in freezable containers.

Feel free to adjust the spices to your taste! There are so many types of variations. I chose to do a basic soup with onion powder, garlic powder and parsley. Gosh, I am boring! The natural sweetness of the squash blended with savory spices makes this soup delicious! You could also try garlic powder, curry powder and garam masala for more of an Indian flavor. Or how about ground ginger, ground cinnamon and a dash of nutmeg to enhance the sweetness of the squash. Maybe even some cardamom or roasted sage? The possibilities are endless if you have a great soup base.

Kabocha squash is an excellent substitute for butternut or pumpkin squash with lower carbs and calories than the other two. Give it a try! Enjoy this yummy soup!

Roasted Kabocha Squash Soup

Ingredients:

3 cups roasted kabocha squash (6 Greens)

2 cups chicken broth (2 Condiments)

1 1/2 cups unsweetened cashew milk (1 1/2 Condiments)

1/2 tsp garlic powder (1 Condiment)

1/4 tsp onion powder (1/2 Condiment)

1/2 tsp dried parsley (1/6 Condiment)

1/8 tsp black pepper (1/4 Condiment)

Directions:

In a medium saucepan, combine all ingredients over medium high heat.
Bring the mixture to a boil and then let simmer for 10 to 15 minutes.
This simmering will get the flavors blended. Let cool slightly.

Add mixture to a blender and blend until smooth.
Evenly distribute the mixture into two bowls.

2 servings with 3 Greens and 2.7 Condiments per serving

Serve this soup with your favorite Lean! I love to eat this with two Trader Joes garlic and herb chicken sausages or two Al Fresco Andouille Chicken Sausages. No healthy fats needed! I slice up the links and heat them in a skillet until they are nice and brown. Then I throw them into the soup. Another option I like is shrimp because shrimp absorbs the flavor of everything! If you choose shrimp, don't forget to add two healthy fats!

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