Posted by Ecomm Admin on
Kabocha Soup
- Cook Time: 60 Minutes
- Serves: 10
Directions
1. Preheat oven to 400 degrees Fahrenheit
2. Break down the kabocha, deeseed, peel, and cut into 1-2 inch chunks. The smaller the pieces the faster the cook time.
3. Peel and quarter the onion, deseed and cut red bell pepper, cut carrot into chunks.
4. Toss all ingredients in an oven-safe pan (glass is best) with olive oil, salt, pepper, thyme, and spices. Save some thyme for garnish.
5. Cut the garlic bulb in half leaving the cloves in the peel. Place the garlic cut side up in the pan and drizzle with olive oil, sprinkle with salt and pepper.
6. Bake for 1 hour, checking the kabocha. If the kabocha is fork tender remove from oven, if not continue to bake until fork tender.
7. Transfer ingredients to a blender, adding vegetable stock, blend until smooth and continue until all is blended.
8. Transfer contents to a pot, add the coconut milk, and simmer on low for 15 minutes. Do not bring to a boil.
9. Add salt and pepper to taste, finishing with thyme and Bachan's Hella Hot to desired spice level.
10. Serve with crusty bread, naan, crackers, flatbread, etc.
ingredients
• 1 Large Kabocha Squash
• 1 Can Coconut Milk
• 2 TBSP Olive Oil
• 350ml Vegetable Stock
• 2 TBSP Bachan's Original Japanese Barbecue Sauce
• Hella Hot Bachan's Japanese Barbecue Sauce to taste
• 1 Whole Garlic Bulb
• 2 Sweet White Onions
• 20 Cherry or Grape Tomatoes
• 2 Red Bell Peppers
• 3 Medium Carrots
• 1 Bunch Thyme (5-6 stalks)
• 1/2 TBSP Fresh Ground Black Pepper + more to taste
• 1/2 TBSP Salt + more to taste
• 1/2 TBSP Cumin
• 1/2 TBSP Paprika
• 1/2 TBSP Chili Powder
Prep Time: 10 Minutes
Cook Time: 60 Minutes
Serves: 10
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