Kabocha Sweet Potato Soup Recipe
Posted on 23rd of December, 2010 by Lévana
My daughter Bella’s favorite. I brought her a vat of it when she had her baby. Still she doesn’t seem to tire of it and now enjoys it with her baby. I always notice with pleasure that all kids love it! A snap to make: All aboard, then cream it at the end of cooking. Kabocha is my favorite squash of all. Lean, dense, deeply flavored, nutritious—there’s nothing you can’t do with it: soups, stews, even salads, grated raw, skin and all!
1 kabocha squash, about 2 pounds, unpeeled, seeded, and cut into large chunks (use a hammer)
2 large sweet potatoes, cut into large chunks
1 large red onion, cut into large chunks
2 cups red lentils or yellow split peas (Passover: 2 large potatoes, cut in large chunks)
6 ribs celery, peeled
1 large bunch dill, fronds and stems
⅓ cup olive oil
6 bay leaves, or 1 teaspoon ground
1 tablespoon turmeric
Sea salt to taste
3 quarts (12 cups) water
Ground pepper to taste
Bring all ingredients to boil in a wide heavy pot. Reduce to medium, cover, and cook 1½ hours. Cream with an immersion blender. Adjust the texture and seasonings. Makes a dozen ample servings.