Chickpea Kabocha Squash Soup Recipe

adapted from Levana Cooks, with Garden Vegetable Levana Nourishments

Kabocha Squash Soup is a great Sephardi Favorite.

Kabocha squash is an extremely versatile vegetable. It is my favorite of all squashes because it has the most flavor and meat, and is naturally sweet. If you have kabocha squash leftovers, you can use in omelets, smoothies, and stir-fry dishes.

Nothing easier than roasting a whole Kabocha

Simply roast it whole, skin and all, at 375*F for 1 hour, remove the seeds, and blend. If you intend to use it for another dish (say, roasted slices), take it out half way through cooking, when it is barely soft, half it, scoop out the fibers and the seeds, and slice. Smear the slices with a little olive oil, sea salt and your favorite seasonings (I love it with sage and cinnamon), arrange them in one layer, and cook 15-20 more minutes.

In a pinch, use natural canned pumpkin, marked 100% pumpkin

Be sure to choose a natural brand of canned chickpeas.

Freeze leftover soup by the quart.

You’ll be happy you did!