Happy 2015, y’all! I hope everyone’s started the new year with a bang. As for those resolutions… they’re not really my thing but I have resolved to make 2015 the year to do something I’ve neglected for far too long: cooking. Sparked in part by my insane eating out expenses (seriously bad) and a tad too much holiday indulgence, clean eating served as the inspiration for a trip to Whole Foods for kabocha (an asian winter squash) and other essentials for this hearty and healthy soup featured on the Annual Goop Detox. Disclaimer: do not be fooled by the “healthy” and “detox-approved” labels, this soup is so freaking good and satisfying you may want to double the recipe! In single serving containers, this baby makes for a perfect lunch or quick dinner throughout the work week. The key is in the ginger and the right garam masala (I’ve found many brands to be bland but really like Whole Foods Organic Tandori Masala). So fragrant and warming–it’s like a guilty pleasure…but not!
Roasted Kabocha Soup
1 medium kabocha squash, cut in half and seeds removed (if kabocha is unavailable, butternut squash is a good substitute)
2 tablespoons olive oil
2 tablespoons coconut oil
1 large onion, sliced
2 garlic cloves, sliced
2 tablespoons chopped ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garam masala (I like Whole Foods Organic Tandori Masala)
3 cups chicken or vegetable stock
*for a little more kick, add red pepper flakes as desired
1. Preheat oven to 400°F. Season kabocha halves generously with salt and pepper, drizzle each with 1 tablespoon olive oil, and place flesh side down on a parchment or foil-lined baking sheet. Bake until browned and tender, about 35 minutes.
2. Meanwhile, heat coconut oil in a heavy bottomed saucepan over medium heat. Add sliced onion and a pinch of salt, stir, then turn the heat down to medium low. Cover the pot and cook for about 20 minutes, stirring occasionally, until onions are very soft and sweet.
3. Add the garlic, ginger and ground spices, turn the heat back up to medium high, and sauté for 1 minute. (Note: I added a healthy dose of red pepper flakes with the garlic and ginger for an added kick). When the spices are fragrant but not burned, add stock, and another big pinch of salt. Partially cover the soup and let it simmer gently until the squash is ready.
4. When the squash is cooked, let it cool slightly, then scrape out the flesh of one half and add it to saucepan. You should have about 2 cups cooked squash. Bring the soup up to a boil, then reduce to a simmer, partially cover, and slowly cook for 10 minutes.
5. Blend, taste for seasoning and enjoy!