One of the great things about kabocha squash is that you don’t need to peel it as eating the skin is a great benefit since it is full of Vitamins A and C, as well as fiber, which keeps you fuller longer! My Japanese Mom introduced this squash to my sis and I when we were little, so it’s super comforting now that I live far away from her…to me, there is nothing better than a bowl of this soup on a rainy, chilly afternoon. If you add quinoa to this soup, it will keep you even more satisfied with the additional protein and fiber.
2 tablespoons 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 tablespoon soy sauce (or try Bragg’s Liquid Aminos)
1/2 cup shredded lacinato kale leaves
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.
Add the kabocha and cook for about 8 minutes, or until the squash begins to develop some color.
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.
Stir in the soy sauce, or Bragg Liquid Aminos 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!