Ingredients
Chopped fresh cilantro (and/or hot pepper olive oil, optional, for serving)
1/2 teaspoon pepper
2 teaspoons salt
2 bay leaves
2 garlic cloves (smashed)
2 kabocha squash (medium, about 5 pounds, seeded, peeled and cut into 2-inch pieces)
2 boxes vegetable stock (32 oz. per box)
2 medium onions (cut into 2-inch pieces)
2 medium carrots (cut into 1-inch pieces)
2 medium potatoes (peeled and cut into 2-inch pieces)
1/4 cup extra-virgin olive oil
Step by step
In a Dutch oven, heat oil over medium heat; add potatoes, carrots and onions. Cook and stir for 5 minutes. Add stock, squash, garlic, bay leaves, salt and pepper. Bring to a boil.
Reduce heat; simmer, covered, until vegetables are very tender tender, 20-25 minutes. Remove from heat; cool slightly. Remove bay leaves.
In a KitchenAid Blender or Food Processor, puree squash mixture in batches. Return to pan; heat through.
If desired, garnish each serving with cilantro and hot pepper olive oil.
Preparation Tips: Take this soup up a notch by topping individual servings with toasted pepitas. They'll add pretty color as well as a fun crunch.