Makes 6 servings | Prep time: 15 minutes | Cook time: 45 minutes
Kabocha isn’t as sweet as butternut squash, but it has a lovely, nutty taste. It also smells like heaven when it’s roasting. Paired with parsnips, it makes this soup a fiber powerhouse, proving again that fiber-rich foods are far from tasteless.
4 tablespoons extra-virgin olive oil
¼ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
2½ pounds kabocha squash, quartered and seeded
1 yellow onion, diced
2 parsnips, diced small
2 cloves garlic, minced
1 tablespoon minced fresh ginger
6 cups Magic Mineral Broth, plus more if needed
2 teaspoons freshly squeezed lemon juice, plus more if needed
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl combine 2 tablespoons of the olive oil, ¼ teaspoon salt, the allspice, ¼ teaspoon of the cinnamon, and ¼ teaspoon of the cardamom. Rub the spice mixture into the cut sides of the squash using your hands or a pastry brush. Place the seasoned squash on the prepared baking sheet and roast for 30 minutes, or until tender when pierced with a knife.
While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a soup pot over medium-high heat, then add the onion, parsnips, and ¼ teaspoon salt and sauté until golden and translucent, about 6 minutes. Add the remaining ¼ teaspoon of cinnamon, the remaining ¼ teaspoon of cardamom, and the garlic and ginger and sauté until fragrant, about 30 seconds more. Pour in 1 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the bottom. Remove from the heat and set aside. When the squash has cooled to the touch, scoop
the flesh into the pot with the vegetable mixture.
Put one-third of the remaining broth and one-third of the vegetables into a blender and blend until smooth, adding more liquid as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in a ½ teaspoon salt and the lemon juice. Taste; you may want to add another spritz of lemon juice or pinch of salt.
Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.