The Whole Foods Kosher kitchen

Kabocha Sweet Potato Soup Recipe

Posted on 23rd of December, 2010 by Lévana

KABOCHA-SOUP1

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!

 

Ingredients:

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

Directions:

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.

Filed under: Asian Recipes, Gluten Free Recipes, Kosher Food, Kosher Ingredients, Kosher Natural Foods, Kosher Recipes, Natural Foods Recipes, Pareve Recipes, Soup Recipes, Vegetarian Recipes

6 Responses

    • Lévana, on Said:

      No, kabocha is the right name. Look for it in a good produce store, especially in Latin neighborhoods but it’s available pretty much everywhere

  1. Debbie Rubin, on Said:

    what is the difference in taste and/or texture of the soup when using the red lentils or the yellow split peas?

    Reply
    • Lévana, on Said:

      Debbie, this is not the question. Its not only the texture we want, its the flavor. Lentils and peas are certainly not interchangeable in this recipe, and in quite a few others.

  2. Susan Schwartz, on Said:

    I think Debbie Rubin asked a great question, “What is the difference in taste and/or texture of the soup when using the red lentils as compared to using the yellow split peas?” The favor of your expert reply, for those of us trying to decide which one to use, is greatly appreciated…Thank you.

    Reply
    • Lévana, on Said:

      I think I did answer that. It’s all about the flavor, no other reason, and no expertise needed here. I developed the recipe, just as I do all of my recipes. And the choice of the grain I have here is I believe the right one. Those of you who have my books, especially the last one, know that there’s never a time where a dish would benefit from some variations without my mentioning it. Having said that, if you want to use lentils instead of peas or vice versa, and you like the finished dish, by all means enjoy it. And let me know how it comes out!

Leave a Reply

* Required