Soups are some of my favourite food to eat, especially during the winter cause I like to sit on my couch with a blanket and the television on. I have been making this soup for 2 years now? I actually got my hand-blender from my sister as a birthday present. This Christmas was the first time I shared this recipe with my family and they really enjoyed it. My mom grew kabocha squash during the summer and I didn’t notice them until my dad stir-fried it for dinner one night. I love squash soup and I thought it would be great to serve for Christmas dinner!
I actually made this soup the day before to minimize the amount of cooking on Christmas day. It tastes exactly the same, if not better the next day, and all I need to do is warm up the soup. This Christmas the family celebrated it at my sister’s new house. It’s always just my sister and I who prepare Christmas dinner while everyone else plays some sort of video game in the entertainment room.
This is a super easy recipe that I came up myself, and if I don’t have squash handy, I just make carrot soup and it’s just as tasty!
Yield 12
Equipments:
Large pot
Hand blender or stand blender
Ingredients:
1 kabocha squash- peeled, seeded, and cubed
3 Carrots- peeled and chopped
1L Chicken stock
2 cups of water
1 large Onions- chopped
2 tablespoon butter
Salt and fresh ground pepper to taste
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| This is all the ingredients |
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| you need to make this soup! |
Directions:
1. Melt butter in large pot,
2. Add onions and thyme and sauté on medium heat till soft
3. Add carrots, squash, water and chicken stock
4. Put lid on pot and bring to boil
5. Reduce heat to low and simmer for 30- 40 mins or when all vegetables are tender
6. With a hand blender, blend soup. ( or blend soup with a stand blender)
I admit, I had a bowl of soup on the night I made it, couldn’t wait!
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