Kabocha cha cha
Kabocha cha cha
This wholesome lunch bowl contains 302g of plant-based ingredients.
1/2 cup Kabocha squash
1/2 cup Butternut squash
Beans & peas
1/8 cup Lima beans
1/8 cup English peas
Pinch of Coriander powder
Pinch of Garlic powder
Pinch of White pepper powder
1/2 Carrot (medium)
1 stalk Celery
1/4 Leeks (light green stem)
1/2 Honeycrisp Apple
5 cups Water
Get it ready
1. Butternut squash & Kabocha squash: cut it in half with a huge knife. Then scoop out the seeds. Next, slice the squash into couple small wedges. I take each piece, lay it on its flat side, and remove the rind using a peeler. Lastly, dice it into small pieces.
2. Zucchini: Peel the skin and chop into small pieces.
3. Lima beans: Rinse and soak peas overnight. Discard any peas that float. Once soaked, drain and rinse well. Place the peas in a large pot. Cover with 2 to 3 inches of water and simmer for 45 minutes - 1 hour. Once cooked, discard water and set the beans aside.
Add carrot, celery, leeks, honeycrisp apple, and water in a medium pot. Bring it to boil. Reduce heat to low and simmer, covered, for 45 minutes - 1 hour to infuse the water with vegetable goodness. Once done, use a hand held strainer to remove all the fruits and vegetables. Keep the stock in the pot to cook soup.
Let's get cooking
Bring the vegtable stock to boil again.
Once it's boiling, add kabocha squash, butternut squash, zucchini, lima beans, and english peas to the pot. Let it boil on high heat, uncovered, for another 5 minutes.
Reduce heat to medium and simmer, covered, for 15 minutes.
Turn off the heat and allow it to cool down for 5 minutes before blending.
Using a blender or immersion blender, blend the soup to form a smooth purée.
*Note: If you want the soup to be super smooth, you can strain the soup using a fine mesh strainer.
Season with ground spices (coriander powder, garlic powder, and white pepper powder).
Allow it to cool for 5 minutes before serving. Serve warm.