This Kabocha Soup is 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 big and small love it! A snap to make: All aboard, then cream it at the end of cooking.
Kabocha, tiny red lentils, sweet potatoes all pull in their weight to impart naturally sweet layers of flavor, and contribute to the silky texture and bright orange shade of the finished soup.
Kabocha is my favorite squash of all.
No hit or miss surprises. Lean, dense, meaty, deeply flavored, nutritious—there’s nothing you can’t do with it: Kabocha soup, 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 tiny red lentils (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