Roast Kabocha Squash Soup
A note from Dr. Mary Rondeau, ND:
One way to demonstrate love and gratitude in my home is to bring the kids into the kitchen with me. This can be a fun time where conversation flows, veggies get chopped and kids feel empowered in learning to give back to the family.
Here is a recent soup I made with my kids that is perfect for cool fall days.
Roast kabocha squash soup
Dr. Mary Rondeau
1 medium roasted kabocha squash
1/2 sweet onion roughly chopped
2 garlic cloves chopped
2 celery sticks roughly chopped
1 QT of organic chicken stock
1 small handful of cashews (1/3 cup ish)
1/2 tsp smoked paprika
1/2 tsp paprika
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground allspice
In a stock pot add 1 tbsp organic olive oil, add celery, onions, garlic and saute until translucent. Add in spices, cashews and stock. Season with salt and pepper. Bring to a boil and reduce heat to simmer for about 20 mins. Add in scooped out squash flesh and blend with immersion blender. If squash is not very sweet can add a drop of honey. Adjust seasoning