Kabocha Squash Stew

| Written by Safia Ohlson

Sundays in November are for snuggling up and refilling your metaphorical (and maybe literal) cup. Nothing says this like a one-pot meal that hits the sweet spot between healthy and delicious. Bonus points if it can be adapted to what you have on hand in your pantry.  Extra bonus points if it’s quick and simple to make.

This recipe was adapted from the Kabocha & Cauliflower Stew in Luna Paige Smith’s Cookbook, Nourished: The Art of Living and Eating Well. It’s incredibly satisfying and tastes like it took much more effort to prepare than it actually does, so your guests will feel both cared-for and sated. Feel free to experiment with different kinds of seasonal vegetables. .   

*Regarding the use of different kinds of squash: kabocha is ideal because you can cook it with the peel on, and it’s low in carbs and sugar and has a firm, satisfying texture. Butternut and acorn would also work (it will no longer be keto-friendly), but in this case, roast them first, then cube (no skins), and add to cooked soup last, when you add the greens.

*This recipe is vegan, gluten-free, paleo, & keto-friendly. 

Ingredients:

1 kabocha squash, cubed

1/2 head of cauliflower, cut

1 inch of fresh, minced chopped ginger 

1/2 cup of chopped, fresh dill

1 head of dark leafy greens, such as kale, spinach, collards, or dandelion, chopped

1 tsp. sea salt (to taste)

 

Optional (choose several):

1 zucchini, chopped

1 head bok choy, chopped

3 carrots, chopped

3 stalks of celery, chopped

3 potatoes (will no longer be keto-friendly!), cubed

1 ripe, heirloom tomato, chopped

any other vegetables you have on hand that sound good and need to be used


Step 1: Chop and de-seed kabocha squash into bite size pieces, leaving the outer skin intact

Step 2: Chop cauliflower into bite-size florets

Step 3: Boil a half-full, large pot of water (leave plenty of room for veggies — you can always add more water later if you want)

Step 4: While water boils, prepare the rest of the vegetables

Step 5: Add squash and salt to boiling water, allow to cook until it begins to get tender

Step 6: Add cauliflower and ginger and any other vegetables you’ve included. Let them cook until everything is tender, but not mushy

Step 7: Turn off heat and add dill and dark, leafy greens

Step 8: Let greens and dill wilt in the hot soup without overcooking them

Step 9: Blend half the pot of soup in a blender. Begin with small amounts (less than a cup at a time) because the soup is HOT and the blender container will explode all over the kitchen if it’s too full. Add blended soup, bit by bit, to its own bowl until you’ve blended half the pot

Step 10:  Add blended soup back into unblended soup

Step 11: Bring pot back up to a simmer for one or two minutes, stirring occasionally

Step 12: Serve and enjoy!

We hope you love this soup as much as we do! To us, eating it feels like a big hug in a bowl. Happy #SelfcareSunday, everyone.

image credit: Ella Olsson

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