About a 1/2 hour to 40 minutes
With the fall weather here, I have been playing with hearty squash and gourds. It is such a fabulous healthy comfort food. I found this recipe in The Kind Diet by Alicia Silverstone. I had to share it because it is so simple, delicious, and good for you. Alicia says, it soothes the digestion process.
If you prefer, you can easily use butternut squash. Sometimes it is easier to find butternut squash and if you want to make prep time even shorter, most grocery stores have butternut squash already cubed. Also, if you would like, use an herb beside parsley. Like cilantro, basil, chives, or thyme. I have sprinkled basil on for an added pop of unique flavor.
3 to 4 servings
4 cups of kabocha squash, peeled and cut into 2" cubes
3 1/2 cups of water
2 pinches of fine sea salt
Minced fresh parsley
Place the squash in a saucepan with 3 1/2 cups of water. Bring to boil, and add a pinch of salt. Cover, lower the heat and simmer for 15 minutes until the squash is soft. Mash the squash with a potato masher, or blend with a handheld blender, right in the pot. Add another pinch of salt, and simmer for 7 to 10 minutes longer. Serve the soup hot with a sprinkle of parsley on top.