There’s no question when it comes to squash soups, butternut reigns supreme. It’s creamy and subtle, and therefore lends well to the common flavour coupling of ginger, curry powder, etc. But is it the best option? Of course I can’t say what your palate prefers, but I may be so bold as to suggest a new winner in my personal squash soup rotation – kabocha!

It’s starchier than its other squash cousins, and thus provides a bit of a denser, heartier, more stick-to-your ribs appeal that I just adore in the colder months. Plus it has a sweetness that enhances and elevates any other ingredients you toss in. Now just because it’s sweeter in flavour and starchier in consistency doesn’t mean there’s more carbohydrates in this whacky wonderful case. In fact, one cup of cooked kabocha squash has about half the carbs of butternut at 7 grams vs. 16 grams. Add to the that the impressive nutrient density of kabocha including about 70% of the daily recommended requirement of vitamin A in one serving - a nutrient that is important for healthy white blood cells, good immunity, as well as eye, skin and hair health. Plus you find solid amounts of iron, vitamin C and even some B vitamins in kabocha. Kabocha, specifically the skin, is also a fantastic source of fibre. That’s right, you can eat the skin of kabocha and it is DELICIOUS! Now of course I leave the skin out for the following recipes as it takes away from the smooth creaminess of it all, but if you start experimenting with kabocha in your home cooking rotation, give the skin a taste. You’ll be surprised at how lovely (and easy) it is to enjoy the entire bite without tediously removing the rind.

So the recipe…you’re now sold on kabocha being a superstar squash, but its wondrous nutrient density is only enhanced with the other golden ingredients in this particular mix. Onion is classically detoxifying, while coconut cream is antifungal, antibacterial, and bursting with a broad-spectrum of healthy fats for even energy, healthy hormone balance, and increased cognitive capacity. Then you’ve got that collagen-rich bone broth full of amino acids and other nutrients essential for tissue growth, repair, and maintenance. Let’s not forget about those immune-boosting, inflammation-reducing, digestively-stimulating, and wonderfully warming spices of cinnamon, ginger, and clove…and then of course all the same benefits and SO much more in the cornucopia of superb spices found in a classic garam masala (think cardamom, coriander, fennel seed, cumin, bay leaves etc. The list is long and glorious).

Give it a whirl (literally…you blend this baby up until it’s smooth and buttery), and let the delicious delights within nourish you in body, mind, and soul this fall and winter season.

Spiced Kabocha Squash Soup

Prep time: 5 minutes

Cook time: 1 hour

Makes about 4 servings

Ingredients

1 large kabocha squashes, cut in half and deseeded
1/2 sweet onion, sliced
2 cups bone broth (or veggie broth if you’d prefer)
1 can coconut cream
1 tsp cinnamon
1 tsp ginger
1/2 tsp garam masala
1/4 tsp clove
Sea salt and freshly ground pepper to taste
Olive oil

Directions

Preheat your oven to 400F and line a baking sheet with parchment paper.
Rub the kabocha squash with some olive oil and place face down on the baking sheet.
Bake for about 30-45 minutes until fork tender.
Remove and set aside to cool.
While the squash is cooking, sauté the onion of medium heat with some olive oil until caramelized and translucent.
Transfer the onion, squash, and all other ingredients to a high powered blender or food processor, and puree until smooth and creamy.
Give it a taste and add salt, pepper, and any more seasoning you desire.
Reheat stovetop to enjoy, or store in fridge or freezer for later.