Health & Fitness
Sweet and Simple Kabocha Squash Soup with Roasted Chickpea Nuts
Kabocha squash is commonly called Japanese pumpkin, but it is also known as Kuri kabocha, sold by the brand names Miyako, Ebisu, Kurokawa, and Akazukin. Kabocha is rich in beta carotene, with iron, vitamin C, potassium, and traces of calcium, folic acid and B vitamins. It is popular for its exceptionally sweet flavor, and is even sweeter than butternut squash. In some cultures, kabocha is revered as an aphrodisiac.
Although kabocha squash is available all year round, it is best in late summer and early fall. I always grab one when they are stocked in my local supermarket because it’s not too often that I see them there. I love to prepare kabocha in various ways. Some of my favorite meals are Roasted Kabocha Squash With Kale and Collard Greens and Azuki Beans With Kabocha Squash. Tonight I made a Sweet And Simple Kabocha Squash Soup With Roasted Chickpea Nuts which is a favorite in my family. The recipe came from Alicia Silverstone’s wonderful book The Kind Diet. I hope you enjoy it!
For more about the Kabocha Squash and the wonderful recipe: http://veganamericanprincess.com/sweet-and-simple-kabocha-squash-soup-with-roasted-chickpea-nuts/#st...
Ellen Francis
Vegan American Princess
www.veganamericanprincess.com
Learning to Live a Vegan Lifestyle