I don’t like prepping squash for soup. Peeling, removing the seeds, and chopping – it’s tedious. Not to mention the fact that my hands react horribly to the sap from the squash once it is cut. True story. I wear gloves every time I handle squash in any form.
So when I grabbed one of the lovely kabocha squash patiently waiting on my counter, I decided to try something a little different!
It’s quite possibly the best short cut ever for soup using larger, stout squash. Cut a hole in the top of the kabocha squash like you would when preparing to seed a pumpkin for a jack-o-lantern. Scoop out the seeds and stringy bits. Then fill the cavity with your ingredients and pop it in the oven! A one-pot wonder without the pot. *wink*
- 1 organic kabocha squash
- 1 organic shallot, sliced
- 4-5 cups bone broth
- 1 tsp organic dried rosemary
- 1 tsp organic dried thyme
- ½ tsp organic garlic powder
- 1 tsp Real salt or Himalayan sea salt
- Preheat oven to 400° F. Line a half sheet pan with an oven safe rack.
- Cut a circle in the top of the squash like you would when starting to carve a jack-o-lantern. Remove the seeds.
- Place the squash on the rack on the sheet pan. Place the shallots inside the squash, pour in enough bone broth to fill three-quarters of the cavity, sprinkle in seasonings and stir. Replace the squash stem top.
- Place in the oven and roast for about 75 minutes, until the outside of the squash is dark golden in color and the squash inside is fork tender. Carefully remove from the oven.
- With a large metal spoon, carefully scoop out some of the squash. ** Leave at least ¼-inch thick padding, being careful to not poke through the skin all the way. If you do, simply pour the broth and contents out into a pot and continue scooping out the squash. Divvy up the squash into bowls, and top with ladles of the broth.
- Any remaining squash can be cooled and used for leftovers the next day!
- Serves 4-6