- 1.25kg (2¾ lbs) kabocha squash
- 30ml (2 tbsp) olive oil
- 1 large onion, chopped
- 10ml (2 tsp) ground (jeera) cumin
- 1 large carrot, chopped, weighing about 125g (4½ oz)
- 1L (4 cups) vegetable stock
- salt and freshly ground pepper
- crème fraîche (optional)
- ground nutmeg, to serve (optional)
- parsley, for garnishing (optional)
- Preheat oven to 180°C/fan 160°C/gas 4. Halve the squash crosswise and scoop out seeds and strings. Place squash halves in a large baking dish, shallow side down. Bake, uncovered, for 1-1½ hours, or until fork tender.
- Wait for the squash to cool down a little, then peel it and chop into chunks.
- Heat the remaining oil in a large pan. Cook the onion and cumin for 2 minutes, then add the carrot and cook for 3 minutes more,
- stirring frequently. Add the baked squash chunks and stock. Bring to the boil, then reduce the heat and simmer for 20 minutes.
- Set aside to cool slightly, then purée using a hand blender (preferably), blender or food processor until smooth.
- Return the soup to the pan and gently reheat without boiling. Season to taste with salt and freshly ground pepper.
- Top with crème fraîche and sprinkle with parsley and ground nutmeg before serving.
- Buttered slices of wholemeal bread on the side will make a most satisfying meal.
- Use chicken stock instead of vegetable stock if you prefer.
- Butternut squash can be used instead of Kabocha Squash.
- If the soup is too thick, thin it down with a little stock.
- Serving Size: 1 serving
- Calories: 184
- Sugar: 9.6 g
- Sodium: 517 mg
- Fat: 9.8 g
- Saturated Fat: 4.7 g
- Carbohydrates: 24.8 g
- Fiber: 3.4 g
- Protein: 3.6 g
- Cholesterol: 10 mg