Kabocha Squash & Sweet Corn Soup

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Kabocha is an Asian variety of winter squash. It has a sweet flavor, actually it is sweeter than butter squash. It is similar in texture and flavor to a pumpkin and a sweet potato combined. It can be roasted, baked, steamed, or even fried like temprura. Yum~ It can be used in much the same way like other winter squashes like butternut or pumpkins.

Each vegetable offers different nutrients; squash has a high level of carotenes and anti-cancer benefits and impressive amount of vitamin A  and other nutrients like potassium, manganese, vitamin E, B, B6, thiamin, niacin, folate, calcium and magnesium and more. Wow!! I’d better start cooking right now!!

 

 

Kabocha Suqash & Sweet Corn Soup

1 cups chopped onion
2 tablespoons organic butter
2 1/2 cups roughly chopped Kabocha squash
5 cups chicken stock
1 cup frozen sweet corn
2 tablespoons sweet rice flour
4 tablespoons water
coconut milk
pink salt to taste

 

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In a large sauce pan, add some chopped onion and butter, and cook for 3-4 minutes.

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Add Kabocha squash and chicken stock. Bring it to a boil.

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Reduce the heat and simmer about 40 minutes or till the squash gets soft.

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with a wooden spoon smash the squash.

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Add sween corns and simmer more for 10 minutes.

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In a small bowl, mix sweet rice flour with water.

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Add sweet rice mixture to the soup as you stir. It will get pretty thick.

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Slowly add coconut milk to adjust the cocsistency as you desire.

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Be sure to taste and season with salt to make your taste buds happy.

Happy taste buds, happy life!!

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