One of the best things about autumn in Canada, aside from the abundance of delicious apples, is the availability of a variety of different squash – my favourite being the scrumptious kabocha squash.
All types of squash are packed full of vitamins and nutrients, including vitamins A and C and minerals like folate and magnesium. Squash are high in fibre and will last in your pantry for weeks and even months – they are the ideal winter vegetable.
In this recipe, the sweetness of the squash is delicately balanced with that of the carrot. I used kabocha squash for my recipe, but feel free to use any type of squash you like. Some squash, like the kabocha, will give you a sweeter soup while others, like the acorn squash, will give you a more savory and peppery soup.
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– 1 medium-large squash, sliced 1″ thick (about 5-6 cups)
– 1 large onion, diced
– 3 large carrots, diced
– 2 tbsp sesame oil
– 1 ½ tsp salt
– 5-6 cups water or stock (to desired consistency)
Roast squash in a lightly oiled baking dish in a 375 degree oven for about 30 minutes, or until soft and beginning to caramelize. Let cool while you begin the soup.
Heat oil in a large stainless steel dutch oven pot over medium heat. Cook onions with salt for about 5-7 minutes, or until softened and beginning to brown.
Add carrots and cook an additional 3 minutes while you cube up the roasted squash. Add the squash to the pot, turn the heat up to high, and begin to add the water or stock one cup at a time.
Let the soup come to a boil, reduce heat to medium-low, and let simmer, covered, for 25-30 minutes. Puree the soup in a blender or put through a manual food mill until smooth and creamy.
Serve hot, garnished with fresh herbs (parsley, mint, and/or basil).