Kabocha squash Soup

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Step 1

Sauté the vegetables: In a large pot, melt the butter over medium heat. Add the chopped carrots and cook for 4–5 minutes until slightly softened. Stir in the garlic and cook for 1 additional minute.

Step 2

Prepare the squash: While the carrots cook, peel and seed the kabocha squash, then cut it into chunks.

Step 3

Simmer the soup: Add the squash to the pot, then pour in enough water to fill the pot halfway. Drop in the bay leaves, increase heat to bring to a boil, and then reduce to a simmer. Cook for about 20 minutes, or until the squash and carrots are soft.

Step 4

Blend the soup: Remove the bay leaves. Use a hand blender (or transfer to a regular blender in batches) to puree the soup until smooth.

Step 5

Season and finish: Stir in salt, pumpkin spice mix, parsley, and black pepper. Taste and adjust seasoning as needed.

Step 6

Serve: Ladle into bowls and enjoy warm.