Kabocha Squash Soup with Soba

• Vegan

• Produce

  • 1 head Garlic
  • 1 Green onions
  • 1 Kabocha squash
  • 1/2 Lemon, Juice of
  • 1 Of half a pomegranate, seeds
  • 1 Onion, large
  • 2 Radishes

• Pasta & Grains

  • 2 bundles Soba noodles, dried

• Baking & Spices

  • 1 tsp Salt
  • 1 Sesame seeds

• Oils & Vinegars

  • 3 tbsp Oil

• Liquids

  • 2 1/2 cups Water, HOT

Found on cilantroandcitronella.com

Description

Ingredients

• 1 kabocha squash, scrubbed well
• 3-4 tablespoons oil
• 1 head of garlic
• 1 large onion, sliced thickly
• 2 bundles of dried soba noodles (usually 50 grams / 1.8 oz each)
• 2.5 to 3.5 cups of hot water
• 1 teaspoon salt
• The juice of half a lemon
• The seeds of half a pomegranate
• 2 radishes, thinly sliced
• 1 or 2 green onions, sliced
• Sesame seeds, for garnish

Directions

• Preheat the oven to 200°C (400°F). Cut the kabocha into wide slices and toss with a couple tablespoons of oil. Slice the top off the head of garlic to just expose the tops of the cloves. Drizzle with a bit of olive oil and wrap in aluminum foil. Place the kabocha and garlic on a baking pan and roast until the squash is tender and caramelized – about 30 – 40 minutes. You can also do what I did and roast the garlic for two minutes in the microwave using this garlic roaster .
• Meanwhile, heat a pan over medium-low heat and add a tablespoon of oil. Add the sliced onion and fry gently, stirring from time to time, until the onion is golden brown, sweet and caramelized – about 30 minutes. Also, boil the soba noodles according to the package directions, drain and run under cold water. Drain again and set aside.
• Remove the squash and garlic from the oven and reserve one or two squash slices to dice for garnish. Place the rest of the squash in a blender and add the caramelized onion, a few cloves of roasted garlic, salt, lemon juice and two cups of water. Blend. Add more water until you reach the consistency that you like for the soup. Taste and add more garlic if you want (I ended up adding the whole head because I love roasted garlic) and adjust the salt to your liking.
• Serve the kabocha squash soup in bowls and top with the soba noodles, pomegranate seeds, green onion, diced squash, radish and a sprinkling of sesame seeds.

Nutrition