Kobocha squash are those lovely pumpkin shaped squash that look squished. They are green with bright specks of orange and yellow. They are also a son of a you know what to get into. That or maybe I just don’t know which knife to use. Having said that, this simple and healthy soup is worth it. It’s around 87 calories per 1 cup serving and this should make about 5 servings, depending on the size of your squash and how much milk you add.
1 Kobocha squash, peeled, seeded and cubed
1 medium carrot, washed and peeled
Approximately 1 1/2 – 2 cups unsweetened vanilla almond milk (or any other milk)
1 large bouillon cube, chicken or vegetable will work
The hard part is getting the squash peeled. If anyone has any tips, please share! Once you break that bad boy out of it’s shell and remove the seeds, cut it up into 1 inch cubes. Toss into a big pot. Peel and chop your carrot. Toss into pot. Fill with enough water to cover the veggies, add bouillon and bring it to a boil. Boil until your veggies are very soft and most of the water has evaporated. If you have too much water and your veggies are getting mushy, you might have to pour it out. And if you do, you’ll want to add some seasoning back into your veggies. You could crush another bouillon cube into it and just make sure it’s dissolved well by the time you finish. Next, you’ll want to purée your veggies, adding almond milk as needed. You may have to do this in batches. Be careful, the veggies will stay hot in the blender. You may want to let them cool a bit before this step. I didn’t because all of my patience went into peeling the damn squash! Once your veggies are puréed, return them to the pot. Turn the burner on low and add milk until you get a consistency you’re happy with. I probably added close to two cups. It will depend on how much squash you use and how thick or thin you want it to be. I wanted it to be bisque like and it still took that much to thin it out. I served with a little cracked black pepper and for the photo, garnished with a little fresh rosemary.