Kabocha Squash Soup
This creamy kabocha squash soup is the bowl full of a fall you've been waiting for.
Ingredients
- 3 TB butter
- 1 yellow onion diced
- 1 celery rib diced
- 1 carrot diced
- 3 cloves garlic minced
- 15 oz kabocha squash roasted
- 3 cups chicken broth
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp red pepper flakes
- ½ cup half and half
Instructions
- In a medium saucepan, melt butter over medium-high heat.
- Add onions. Saute for two minutes. Add garlic and continue stirring for one minute. Add carrots and celery and continue cooking for another two minutes. Cook until the vegetables are soft.
- Add pumpkin and broth to the vegetable mixture. Mix until combined and bring soup to a boil. Reduce heat to medium and cook for another two minutes.
- Remove from heat. Using an immersion blender, puree the mixture until it's smooth. Add salt and cumin and return to low heat. Let simmer for 5 minutes.
- Stir in half and half. Let simmer for another minute. Serve.