Kabocha Squash Soup
Recipe from Kaimana Brummel, Community Engagement Lead, Blue Zones Project - Central Maui
The meal Kaimana Brummel makes for every occasion has humble beginnings at her local farmers market where she first discovered the star of her kabocha squash soup. Versatile, hearty, and healthy, kabocha is a local favorite prepared in a variety of ways. While Hawai‘i temperatures don't drop too low, this kabocha squash soup is the perfect dish to warm you up during the winter season.
“I think eating is super sacred. You’re putting something into your body and it becomes who you are. You wanna connect with this ‘āina then you need to eat from this ‘āina.”
- Kaimana Brummel
Ingredients:
- 1 kabocha squash
- 1 Tbsp coconut oil
- ½ medium onion, diced
- 1 tsp garlic, minced
- 4 cups broth of choice
- 1" fresh ginger, chopped
- 1" fresh ‘olena (turmeric), chopped
- 1-2 Tbsp curry powder
- 1 cup carrots, chopped
- 1 can coconut milk
- Salt and pepper to taste
Directions:
- Preheat oven to 400 degrees.
- Scrub kabocha well, cut in half, and remove seeds. Place face down on prepared baking pan. Roast 45 minutes, or until fork tender.
- Set aside to slightly cool before handling. Chop into large 3" chunks.
- In a large pot, sauté the onion in oil. Once onions are translucent, add garlic and kabocha and stir well.
- Add broth, ginger, turmeric, curry powder, carrots and coconut milk. Bring to a boil. Simmer on low until carrots are tender.
- Turn off the heat. Blend with an immersion blender, or in small batches in a blender. Add salt and pepper to taste.
Recipe originally posted on Hawai‘i Farmers Market Association.
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