Squash soup with coconut milk and kale, mushroom, peanut topper

Kabocha Squash (Also known as a Ebisu, Delica, Hoka, Hokkaido, or Japanese Pumpkin)

Kabocha is the generic Japanese word for squash, but refers most commonly to a squash of the buttercup type. This squash has a green, bluish-gray or a deep orange skin. The flesh is deep yellow.

• I used one whole Squash.
• peeled and cubed into 1 inch pieces
• sauteed in olive oil a bit
• add water to cover and cook until soft.
• add 1 can of lite coconut milk
• simmer until soft and tender
• salt/pepper
• let cool
• 
  
• puree half of it- leaving some chucks of squash.
• 
  
• *The great thing about the Kabocha squash is that, even when fully cooked it keeps a nice cubed shape and does not fall apart.
• 
  
• add puree back to soup
• add boiled peanuts**

Tip: add some unsweetened soy milk or milk..to make it creamier. 

Topper

Sautee mushrooms, kale and peanuts.

add some tamari

juice of 1 big tangerine

add some brown sugar and let bubble.

The sweetness of the juice combined with the earthy mushrooms, balance the deep "pumpklny" flavor of the squash.


** boiled peanuts...get them at the natural food store...not roasted and no salt...with no skins..boil in a lot of water for two hours...makes them soft and still, a bit chewy.