Roasted Kobocha Squash Soup

Any squash can be used for this delicious creamy, and simple soup. Kobocha squash has got such a lovely, sweet but not too sweet taste that pairs perfectly with ginger. I picked a beauty up at the local farmer’s market this past weekend and roasted it and have been putting it in to many meals since. As a time saver, the squash can be roasted in advance. If the squash is already roasted, this soup literally takes 8 minutes start to finish. The roasting step may even be omitted and the squash simply peeled, cubed, and cooked along with the other vegetables. Roasting draws out the most flavors and brings the sweetness of the squash to life, but it is not a necessity.


Roasted Kobocha Squash Soup

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

2 cloves garlic, minced

2c roasted Kobocha squash*

1/4t chipotle powder *optional

1 fresh jalapeño or cherry bomb pepper, chopped

1t cinnamon

1/4t nutmeg

3T coconut oil

6c boiling water

1 vege bouillon

1t salt or to taste

1/4-1/3c cashews

1″ piece of fresh ginger

1T raw agave


Bring 6c of water to a boil.

Roasting the Squash: Clean the outer shell of the squash with cold water and pat it dry well with a dishtowel or paper cloth. With a sharp knife, split the squash down the middle, creating two halves. Seed the squash using a large spoon, scraping the stringy flesh and seeds from the center. With the cleaned halves, rub with oil and salt. Place face down on a cookie sheet or roasting dish and place in the oven for 40-45 minutes or until the flesh of the squash is tender, yielding to the touch. Let cool. When cool enough to handle, scoop out the roasted squash.Place the cashews, ginger, agave and fresh hot pepper in a blender and set aside.

In a large soup pot, add the oil and sauté the onions and garlic until golden and soft and aromatic. Add the yellow squash, the boullion (or powder) and the salt. Continue to sauté until the squash softens and turns bright yellow- about 3-4 minutes.  Add the boiling water to cover. Bring to a rapid boil and reduce heat and simmer for 2-3 more minutes.


In batches, in a blender or vitamix*, transfer the soup pot contents into the blender and puree the soup with the contents in the blender. Adjust the seasonings if needed.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.


Spicy Corn Crusted Roasted Potatoes

Corn crusted potatoes

Spicy Corn Crusted Roasted Potatoes

2 pounds potatoes (2-3 medium size), cleaned and cut into wedges or large french fries

3-4T extra virgin olive oil

1t pink salt

1/4t black pepper


3T cornmeal

1T brown rice flour or amaranth flour

1t pink salt

1t onion powder

1t chipotle powder

1t turmeric

1/2t black pepper

Preheat oven to 425 degrees.

Pre-cook the potatoes

Bring 3c of water to a boil. Add in the cleaned, trimmed potatoes and cook partially covered for 8-10 minutes or just until tender. Remove, drain and set aside.


While the potatoes are cooking, prepare the coating

In a large bowl, mix the coating ingredients together, and blend well with a dry whisk or fork.

Prepare the potatoes for roasting

In a medium bowl, add the drained potatoes, the olive oil, salt and pepper. Toss gently until well coated.

With a slotted spoon, add the potatoes into the large bowl of coating. Toss until the potatoes are well coated.

Pour the potatoes out onto a large baking dish, spread evenly in the around. Make sure all potatoes are covered well with the oil and coating.

Roast the potatoes in a preheated oven for 30 minutes, or until they are golden brown with crisp brown edges. Turn the potatoes mid way to ensure an even tan.

Serve immediately with your favorite dipping sauce; ketchup, vegan mayo, mustard etc.