Tuesday, August 30, 2016

Curried Kabocha Squash, Potato, and Zucchini Soup

Curry-flavored, blended soup featuring kabocha squash.

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Harvest Time
I harvested my mini-kabocha squash and potatoes and still have a few zucchini left on the vine so I thought I'd combine them in this tasty soup. Kabocha adds a lovely sweetness to the soup and the potatoes make it creamy and thick. The soup is lightly flavored with curry.

Mini kabocha squash

Purple and gold potatoes
Ingredients for Curried Kabocha Squash,
Potato, and Zucchini Soup.

                 *                                  *                                 *

Curried Kabocha Squash, Potato and Zucchini Soup
Vegetarian or Vegan, Gluten Free
[Makes 4 servings]

Soup pot
Blender or Immersion blender

1 small kabocha (~1 1/2 pound)
1 pound yukon gold potatoes
1 small purple potato*
2 teaspoons extra virgin olive oil
1 teaspoon Earth Balance (vegan) or ghee**
1 cup chopped onions
2 cloves garlic, minced
1 teaspoon sweet curry
1/4 teaspoon hot curry
2 medium zucchini (1 1/2 pounds)
4 cups vegetable broth
salt and black pepper to taste

* If you do not use a purple potato, increase the Yukon golds to 1 1/4 pounds.
** ghee is clarified butter and is well tolerated by those allergic to dairy protein and/or those who are lactose intolerant. 

Peel the kabocha squash, remove seeds, and slice. Usually I don't peel kabocha squash, but in this soup, I think the texture is smoother without the skin. Set aside.

Peeled and sliced kabocha squash.

Peel the potatoes and dice the Yukon golds. The purple potato will be removed before the soup is blended, so just cut that one in half.

Heat the oil and Earth Balance or ghee in a soup pot or Dutch oven on medium-low heat. Add the onion and cook for several minutes. Add the garlic and cook until fragrant, about one minute. Add the curry seasoning and stir to coat the onions. 

Stir the onions and garlic with the curry seasoning.

Add the broth, kabocha squash, potatoes, and zucchini. Cook until the vegetables are firm.

Remove a few slices of zucchini, kabocha, and the purple potato halves. The purple potatoes may take a little longer since they are not diced or sliced as small as the other vegetables. But do not overcook them.

Dice the removed vegetables and set aside. (If you want a totally blended soup without little chunks of veggies, omit this step). 

Remove a few slices of zucchini and kabocha as well as the purple potato. 

Continue to simmer the rest of the soup until the ingredients are very soft and start to fall apart, about 20 to 30 minutes. Blend the soup with a hand immersion blender or place in a blender and process until smooth.

Blending with an immersion blender is much faster
and easier than using a blender. Cleanup is easier too.

Stir in the chopped vegetables, simmer a minute or so until they are heated, and serve.

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