Kabocha Squash Soup

Squash is excellent for soothing the GI tract and is a wonderful source of fiber and antioxidants. If kabocha squash isn't available, try using acorn, delicata, or honey nut squash. 

Kabocha Squash Soup Recipe:

• 1 medium kabocha squash 
• 3 cups water
• 1 cup diced scallions (green tips only)
• 1 teaspoon curry powder 
• Juice of 1/2 - 1 lime
• ¼ teaspoon red pepper flakes (optional)

Instructions:

1. Bring a large pot of water to a boil and submerge the entire kabocha squash. Boil the squash for 10 minutes, flipping it upside down halfway through. Remove the squash carefully and set aside to cool. 
2. When the squash is cool enough to handle, peel it, slice it in half, and remove the seeds. Cut the squash into cubes. Place the cubed kabocha squash into a pot along with the 3 cups of water, diced scallions, and curry powder. Bring the water to a boil and then reduce to a rapid simmer, stirring frequently. Continue to simmer for 15 to 20 minutes, until the squash is tender and cooked through. 
3. Transfer all contents to a blender and blend until smooth. Add in lime juice at the end to desired taste. Serve warm, topped with red pepper flakes if desired.

Serves 2