One night, 2 years ago, I went to a friends house for dinner. They served me delicious home-baked bread and this.... DELICIOUS... soup.
I had to ask for the recipe.
Ever since then, whenever I see a kabocha squash for a good deal, I buy it and make this soup!
Of course, I don't make it as good (or as spicy) as my true Jamaican friends, and I've added some lentils for protein and fiber, but I would say it is still one of my favorite soups.
The recipe is relatively easy, but I must admit that cutting and peeling a kabocha is one of the toughest culinary feats!
I usually begin by chopping it in half, then peeling it, then chopping it into big chunks.
Because the soup is pureed, you can leave it all in big chunks as it simmers. Then just blend in a blender or use an immersion blender to get it to your desired consistency!
My favorite way to serve it is of course with some kind of toasted multigrain, sourdough, or rye bread. Oh, and don't forget the side salad for those oh-so-important greens!
Here is how you make it!
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