Kabocha Squash & Tomato Soup
Flavors of summer and fall mingle in this savory soup.
1 medium Kabocha squash (about 3 pounds)
1 tablespoon olive oil
1 yellow onion, chopped
1 garlic clove, minced
3 cups unsalted or reduced-sodium chicken broth
3 cups canned diced tomatoes, divided
1 teaspoon fresh thyme, chopped
salt and ground pepper to taste
Return the soup to the pot, add the remaining tomatoes,
thyme, and salt and pepper to taste. Heat through.
- Cut the squash in half, scoop out the seeds, and cut
each half into 3 wedges.
- Arrange wedges in a steamer basket in a large pot
of water. Add water to just below the basket, bring
to a boil, lower the heat, cover and steam the squash
until tender, about 25 minutes.
- When squash is cool enough to handle, scoop flesh
out of the skins and set aside.
- In a large saucepan, heat the oil. Saute the onion
and garlic until the onion is translucent, 5 to 7 minutes.
- Add the broth, squash and 1 cup of the tomatoes and
simmer for 10 minutes. Puree the soup in a blender or
food processor in several batches.