Kabocha and Root Vegetable Soup

Ingredients

• 1 kabocha squash, peeled, seeded and chopped
• 2 potatoes, peeled and chopped
• 2 carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable stock
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the kabocha squash, potatoes, carrots, thyme, rosemary, salt, and pepper. Stir to combine. Cook for 5 minutes, stirring occasionally.
3. Add the vegetable stock and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally.
4. Remove from heat and let cool for 10 minutes. Carefully transfer the soup to a blender and blend until smooth. Return the soup to the pot and heat over medium heat until warmed through. Serve hot.

Interesting Facts

• Kabocha squash is a type of Japanese pumpkin that is sweet, nutty, and creamy when cooked.
• Root vegetables are an excellent source of nutrition, including vitamins, minerals, and fiber.
• This soup is a great way to use up any extra root vegetables you have in your refrigerator.