Kabocha and Butternut Squash SoupPrintable version of this recipe.
2 tablespoons olive oil
2 medium onions (diced)
3 medium carrots (cubed)
5 Yukon gold potatoes (peeled, cubed)
2 cups kabocha squash (peeled, cubed)
2 cups butternut squash (peeled, cubed)
32 ounces water (8 cups)
1 teaspoon thyme (freshly chopped)
1 teaspoon cumin
3 bay leaves
salt and pepper (to taste)
2 handfuls chard or kale (chopped)
Pour olive oil in large stock pot. Add onions and sauté on medium heat until very soft and try not to brown.
Add the carrots with a pinch of salt and stir occasionally for about 5 minutes per added vegetable.
Once all the vegetables are in the pot and have sizzled a bit with the onions add the water and bay leaves. Let the soup simmer (bubbling lightly) for about 30 minutes until the vegetables soften. Stir in the herbs and cumin (If adding greens, add in the last 5 minutes of cooking). Add salt and pepper to your taste before serving.