This is a really easy, hearty soup that is a perfect meal pre or post fast (or both!). I like to end my Yom Kippur fast with nourishing, light foods and tend to avoid the deluge of heavy dishes I often find at many break-fast potlucks. This soup is nourishing and filling but not heavy. It is delicious both when immediately ready for pre-fast meal and after sitting overnight for break-fast with a slice of a dark bread to dip. If you can’t find a kabocha squash, try an acorn one. The squash should be slightly chunky so canned pumpkin isn’t the best option but is do-able in a pinch. Hope you have a meaningful, easy fast and holiday. Also, scroll to the bottom for my other Yom Kippur recipes.
Kabocha Squash Soup
1 medium kabocha squash
1 medium onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
1 small bunch of kale, de-ribbed and chopped
1 cup raw white beans (I used Rancho Gordo brand)
4 cups vegetable broth
2-3 cups water
1 bunch finely chopped parsley
small handful of fresh rosemary
tiny handful of fresh thyme
1 tsp paprika
1 tsp cinnamon
salt and pepper
1. Pre-heat oven to 400 degrees. Wash outside of squash, slice bits of the sides for ventilation. Place on a tray and put in oven. Roast for about 40 minutes until lightly soft, but not mushy. The length of time will vary on the size of your squash.
2. While the squash is cooking, add olive oil to a large pot over medium heat and add the onions with a large pinch of salt. Saute for a few minutes. Then add the carrots and celery and beans. Add the water and bring to a boil. Turn down and simmer.
3. After about 15 minutes, add the kale and fresh herbs. Add half the broth and continue to cook. Add broth as needed.
4. When the squash is “al dente” remove from the oven, slice open and take out the seeds. Put large chunks of the squash (without the skin) into the soup. The squash will continue to cook with the soup and start to break apart but try to keep small chunks.Add more broth as needed so that it’s not too much of a stew. Add paprika and cinnamon. Add salt and pepper to taste.
5. Continue to cook for about 10-15 more minutes until the beans are done and the squash is soft and infuses the soup but still some chunks remain. You determine the amount of liquid-whether it’s more of a soup or stew. Either way, serve hot with a whole grain, crusty bread.
More Yom Kippur recipes:
Berry tahini smoothie
Butternut squash soup
Scottish pea and mint soup
Neapolitan rice and vegetables
Where is the actual recipe Can’t wait to make
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great–scroll down to get the full recipe 🙂