This nourishing soup is a fall must. Kabocha squash is a Japanese variety of winter squash that is very similar to butternut squash. The outer skin is typically green, but some varieties are orange or red as well. Kabocha is a low carb alternative to butternut squash and it is an excellent source of beta-carotene, which really helps support the immune system in the colder months. This easy soup is a great way to showcase this superfood. The deep, rich flavor of the squash pairs perfectly with the warm spices. Enjoy!
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon peeled and chopped fresh ginger
- 1 teaspoon ground cumin
- 4 cups stock (chicken or vegetable, homemade preferred)