In this Weekend Agenda we’re excited to bring Chef Hines back with a seasonal squash soup recipe that will warm you from head to toe. Featuring kabocha squash, grated ginger, some pomegranate seeds, and spices, this hearty dish will keep you sustained whether your marathon is for movies or running.
This squash soup recipe is designed to go along with our 16oz Classic Food Canister. Like a stovetop for your soup or a freezer for your ice cream, the mighty MiiR Food Canister can do it all. It even protects the more fragile snacks, like berries, chips, or your kid’s peanut butter & jelly. Including measure markers and a leak-proof lid, this stainless steel BPA-free vessel will protect your food, and you, on the go.
Creamy Kabocha Squash Soup Recipe with Pomegranate
Yields: 4 servings
- 1 Kabocha squash (butternut squash will work too)
- 1 Tablespoon fresh grated ginger
- 1 Teaspoon aleppo pepper (or paprika)
- Sea salt to taste
- Black pepper to taste
- 2 Tablespoon pomegranate seeds, for garnish
- Preheat oven to 350 degrees
- Cut Kabocha squash in half and scoop out the seeds. Don't worry about peeling the squash; you don't need to peel the squash until after it's cooked.
- On a sheet pan with parchment paper, place squash halves, flat cut side down so it creates a dome shape, and cover with foil.
- Roast squash for 30 minutes or until completely soft.
- Take squash out of the oven and scoop out the flesh.
- Place the squash flesh, ginger, lemon juice and spices into a blender, add enough water to cover the squash, and blend until smooth.
- Add pomegranate seeds as the garnish and serve in a MiiR Food Canister.
How to Blend Squash Soup
One of the frequently asked questions when making squash soup is how to blend the soup so that it's smooth, creamy, and boasts an appealing texture. Many soup recipes call for an immersion blender or transferring your cooked soup into a standing blender. The challenge with an immersion blender is that it's easy to miss chunks of squash. Additionally, transferring hot soup to a blender can be dangerous and increases the spill risk.
Instead, blend the ingredients when the squash comes out of the oven. Then, warm the mixture as needed before moving the squash soup to your airtight food canister.
Many standing blenders have a soup mix function. If yours doesn't, take it slow and increase the speed as needed.
Is Squash Soup Good for You?
Squash soup is good for the body and soul for a variety of reasons. Here are some key nutrition facts and wellness tips when eating squash soup.
- We created this dish for February to honor seasonal eating. Food tastes the best when it’s picked at optimal ripeness, in season. It also has a higher nutrient value when you eat a fresh product picked at the right time.
- Hard squash are an incredible source of magnesium, potassium, and minerals.
- Did you know that being low in magnesium may have links to higher levels of anxiety? Partly due to glands that control a person’s reaction to stress.
- Potassium is a key type of electrolyte that helps with your nerve function and helps muscles contract.
- Hard Squashes are a slow burning carb that helps regulate blood sugar and gives you longer lasting energy. So it’s the perfect fuel for an outdoor adventure.
How do You Make Squash Soup Better?
Thoroughly blending your squash soup will always improve the texture. Get creative in the kitchen and choose a blend of squashes to shake things up: pumpkin is a delicious fall ingredient or you could make a butternut squash soup instead of using kabocha.
Squash is a mild flavor that tends to pick of the other ingredients. So, what can you add to bland squash soup for more flavor? Increase the amount of pepper and salt you use, or add a dash of cinnamon or ginger to elevate your dish.
Fill up your MiiR Food Canister with some warm kabocha squash soup on your next adventure for sustained energy.
Follow Chef Maria on Instagram for more nutrition and recipe tips!
3rd photo credit: Dan Nordstrom