It is a cold day and on cold days, I sometimes miss the (temporary) comfort of a buttered oat, roll at the Cheesecake Factory, in Los Angeles. This soup, however, is so much better (the only thing it is missing is best friends).
The Decadent and Creamy, Vanilla “Pumpkin” Soup
- Take (1) medium/large Kabocha squash and carefully poke a few holes in the top with a knife
- Set oven to 350 degrees and place the whole thing on a baking pan lined with reynolds wrap
- After 30 minutes, carefully remove the pan from the oven and place the squash on a cutting board
- Slice the squash in half, lengthwise and remove the seeds with a spoon
- Place the two halves face down on the reynolds wrap and put back in the oven for another 20-30 minutes, or until tender
- Heat (3) cups of Organic Pacific Brand Vegetable Broth on the stove stop
- Place the broth, (1+ cups) hot water in your blender
- Scoop out the Kabocha squash and add it to the blender
- Add 1 tbsp of organic butter
- 1/4 tsp sea salt (to taste)
- 7-14 drops Vanilla Stevia
- 1/4 tsp pumpkin pie spice
- generous amount of ground cinnamon
This soup is filling and can serve about 8-10 people (or 6 people as an entree).
Blend until creamy smooth and serve warm (do not reheat). Depending on the size of your squash, you will have to play around with the water, and perhaps add another few tsps of organic butter. These pictures do not do this soup justice but it is sure to impress guests- it has a romantic and gourmet texture and taste. Your guests will think they are dining at a Five-star hotel.
Know what is even better about this soup? It even tastes incredible after it has been chilled in the fridge.
This soup was made with love and inspired by HEAB – for introducing me to a Kabocha squash (Japanese pumpkin- I had never dared try one until I saw her mention it) and by Lettuce Love for her recent blended vegetable soup recipes.
Important: Winners of the NuNaturals NuStevia contest, please contact me by Friday. I have not heard from two of you and I am afraid I will have to go with my two runners up. Thanks!
Have you ever made a squash soup? What are your favorite recipes for cold days?
You know I love it. 6 entree servings???? Not if I was one of your dinner guests.
haha! It was a guesstimate. I was thinking giant salad followed by soup. But really… the squash was pretty big. I had 4 bowls (as shown above) and then a cup later… when you are my dinner guest I will be sure to fix your very own batch. The soup was killer.
Great soup recipe! Anything with squash is definitely a winner. I love your idea of adding coffee to the sugar scrub. I’m thinking I’ll try adding espresso to the vanilla brown sugar one! Thanks!
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