Kabocha Squash Soup
This Kabocha Squash Soup couldn't be easier to prepare! A one-pot wonder without the pot.
- 1 organic kabocha squash
- 1 organic shallot, sliced
- 4-5 cups bone broth
- 1 tsp organic rosemary
- 1 tsp organic thyme
- 1/2 tsp organic garlic powder
- 1 tsp Real salt or Himalayan sea salt
Preparation time 5mins
Cooking time 80mins
Preheat oven to 400° F. Line a half sheet pan with an oven safe rack.
Cut a circle in the top of the squash like you would when starting to carve a jack-o-lantern. Remove the seeds.
Place the squash on the rack on the sheet pan. Place the shallots inside the squash, pour in enough bone broth to fill three-quarters of the cavity, sprinkle in seasonings and stir. Replace the squash stem top.
Place in the oven and roast for about 75 minutes, until the outside of the squash is dark golden in color and the squash inside is fork tender. Carefully remove from the oven.
With a large metal spoon, carefully scoop out some of the squash. ** Leave at least 1/4-inch thick padding, being careful to not poke through the skin all the way. If you do, simply pour the broth and contents out into a pot and continue scooping out the squash. Divvy up the squash into bowls, and top with ladles of the broth.
Any remaining squash can be cooled and used for leftovers the next day!