I made you some delicious squash soup. Fall is my favorite time of year. Growing up in Boston, I associate fall with the beautiful colors of the foliage. That is one thing I miss terribly here in Texas. We don’t really have the seasons change here as much. In fact, today it was 90 degrees! So, along with the fall colors, comes the fall vegetables. Squash is one of my favorites. Most people think if butternut or acorn squash, but my favorite by far is the kabocha squash. It is also known as a Japanese pumpkin. It basically is the color of an acorn squash in the shape of a pumpkin. Kabochas are super sweet and buttery. This squash soup combines the sweet taste of the squash with the savory and woodsy tastes of the thyme and sage. Also the topping makes for a nice crunch. Not to mention, it looks pretty too!
What are some of your favorite fall veggies?
Squash Soup With Caramelized Onions
- 1 kobacha squash (butternut or acorn would work great too.)
- 1 tsp thyme
- 1 tsp sage
- 2 tsp tumeric
- ½ tsp garlic powder
- salt to taste (no pepper)
- ½ tsp lemon juice
- almond milk
- 2 shallots sliced thin
- 2 T oil (I used organic coconut oil)
- ¼ tsp salt
- Preheat oven to 400.
- Cut kobocha in two and remove seeds.
- Roast for 45-60 minutes in oven until soft on the inside (kind of like boiling a potato).
- Remove from oven and remove skin from squash and place in a food processor.
- Add spices and salt and begin blending. I also add milk to get the consistency just right.
- There is no proper set amount for this, but I used about a cup in my soup.
- Place the sliced shallots in a frying pan in a clump, add the oil and the salt.
- Turn on medium-low heat covering the pan.
- Every five minutes or so, remove the cover, move the onions around to keep from burning, keep them in a nice clump, and re-cover the pan.
- After about 15 minutes or so, they will begin to brown.
- Once they are browned, clump them on top of the soup. It will look delicious, taste even better, and wow your guests with a gourmet look. 🙂