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Pureed Squash Soup

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Prep Time

5 min

Cooking Time

30 min

Servings

4

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Ingredients

  • 4 cups buttercup squash or Hokkaido pumpkin, without skin or seeds, cubed

  • 4 to 5 cups water

  • 1/4 to 1/2 teaspoon sea salt

  • 1 cup onions, diced

  • sliced scallions or parsley

Steps

  1. Place squash cubes in a pot with water and a pinch of sea salt. Bring to a boil. Reduce flame to medium-low and cover. Simmer until soft, about 10 to 15 minutes.

  2. Puree squash in a hand food mill or a blender and place it back into cooking pot.

  3. Add diced onions and bring to a boil. Reduce flame to medium-low and cover. Simmer about 15 minutes.

  4. Season with sea salt and simmer about 5 minutes longer. Place in individual serving bowls and garnish each with the greens. 

  5. Serve hot.

Author/Source

Michio and Aveline Kushi

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