Kabocha is a Japenese pumpkin that is packed with vitamin A, fiber, and vitamin C--which keeps your stomach satisfied and full until your next meal. This soup is a perfect, hearty, dinner for this winter: especially if you're on the Day-Off Diet. Find out more about the Day-Off Diet and take the Day-Off Diet Assessment so you can find out which social support group is right for you.
Photo credit: Evi Abeler
- 2 tsp extra-virgin olive oil
- 1 yellow onion, finely diced
- 2 crushed garlic cloves
- 2 bay leaves
- 1 large kabocha squash, un-peeled, halved, and cut into 3⁄4-inch cubes (you can also use peeled and cubed butternut squash)
- 8 cups low-sodium vegetable broth
- 3/4 cup uncooked quinoa
- 1 tbsp soy sauc
- 1/2 cup shredded lacinato kale leaves
1. In a large stockpot, warm the extra-virgin olive oil over medium-low heat. Add the onion and cook until soft, 8 to 10 minutes. Add the crushed garlic and bay leaves and sauté for an additional 5 minutes until fragrant.
2. Add the kabocha and cook for about 8 minutes, or until the squash begins to develop some color.
3. Pour in the broth and bring the soup to a boil. Turn heat to low and reduce to a simmer. Simmer for about 15 minutes. Adjust the heat to medium-low, add the quinoa, and simmer for an additional 15 minutes.
4. Stir in the soy sauce and add the shredded kale, and heat just until the kale has wilted slightly. Serve immediately, paired with some matcha green tea for extra cleansing!
Watch The Video
This recipe was recently featured in Food Truth Series: Should You Stop Eating Salad?.