Kabocha, a type of Japanese squash, is packed with beta-carotene, dietary fiber and other micro nutrients that is great for your body. Kabocha soup normally includes simmering all the vegetables in a liquid before blending all the vegetables together. While regularly this is very tasty on its own, if you have a bit more time to spare, this recipe adds a deeper, nuttier flavour in addition to the original recipe from the extra roasting in the oven. Enjoy!
Roasted Kabocha Recipe
Prep time: 15 minutes | Cook time: 1.5 hours
One half of a Kabocha Squash, cut into 2-3 inch chunks
3 tbsp Olive Oil
½ Onion, diced (around 1 cups worth)
2 cloves of Garlic, minced
1 small Carrot, diced (around 1/3 cups worth)
1½ cup Chicken Stock
3½ cups Water
½ cup Milk (or Cream, if you're feeling extra luxurious)
1½ tbsp Maple Syrup
Chives, for garnishing
Please be careful when cutting up kabocha. The skin is a lot tougher than it looks! Make sure you have a sharp knife and a sturdy cutting board for this task.
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