Soup Season ~ Roasted Kabocha Squash Soup www.eatingwithcheferic.com

Preheat the oven and roast a whole kabocha squash until tender.

Once roasted, scoop out the orange meat of the squash and set aside.

Chop onions, celery, and carrots into small pieces.

Heat 1-2 tablespoons of olive oil in a pan over medium heat.

Add chopped onions, celery, and carrots to the pan and cook until soft, avoiding browning.

Crush 2 cloves of garlic and add to the pan with the vegetables.

Add a sprig of sage, a sprig of oregano, and a couple of sprigs of thyme to the pan.

Stir the herbs into the vegetables and let them cook until fragrant.

Add turmeric to the mixture for flavor and health benefits.

Once the vegetables are soft, combine them with the roasted kabocha squash.

Use an immersion blender to blend the soup until smooth.

Equipment Needed

Spice Level:

Dietary