Cold weather always inspires me to make soups. The delicious smell of a pot of soup cooking in the kitchen gives me a calming and satisfying feeling. Not only do I love the smell of soups cooking, but I also love sitting at the table with a hot bowl of soup in front of me, watching the steam rising. With each spoonful, the warming sensation drives every bit of chill away.
This soup is extremely simple to prepare, and very nutritious. A small bowl is a great starter for any meal, especially on a wintry day!
As Always,
ENJOY!
INGREDIENTS
1 Kabocha squash
1 32 oz. carton chicken broth
grated parmigiano cheese
Preheat oven to 400 degrees. Cut the squash in half, and lay cut sides down in a large roasting pan. Roast for 45-60 min. Remove from oven and cool completely. Carefully scrape out all the seeds and connecting fibers. This is very easily done once the squash is cooked. Now gently scoop out the cooked flesh of the squash, being careful to remove all loose skin.
In a food processor, puree all the roasted squash. Put pureed squash in a sauce pot, and slowly add half the chicken broth. Whisk together, and begin heating soup. As the soup heats through add more chicken broth to desired consistency. I like my soup slightly thick so that is about 20 oz. of the broth. If you like it thinner add more broth.
Ladle hot soup into bowls and sprinkle on the grated parmigiano cheese. Serve immediately.
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