Kabocha Squash Carrot Soup


    Fall is here and time for some of those wonderful full-bodied soups with the first of the winter squash just getting ripe for this season.  Here is one Ellen put together a couple days ago that will really warm your soul on these chilly early mornings (yes we eat soup for breakfast.)

   ½ Kabocha Squash - peeled, cubed, and steamed
   3 Carrots - peeled, sliced, and steamed
   1 Sweet Onion - chopped

   1 cup Coconut Milk
   1 cup Water
   1 Tbs. Chicken "Better than Bullion"

   1 tsp. Dill Weed
   1 tsp. Caraway Seed
   1 tsp. Rice vinegar
   2 tsp. Fish Sauce

     Steam your kabocha and carrots and set aside.  Cook your onion in the coconut milk, bullion, and water.  When the onion is lightly cooked put all the liquid and onions in a blender and add the kabocha squash.  Blend till smooth and add the dill, caraway, vinegar, and fish sauce while it is blending.  Pour into bowls and add the carrots on top.  Dig in and enjoy!  Makes about 5-6 cups.

     Depending upon your body needs, different spices may taste better to you - feel free to improvise.  That is how we came up with these spices.  We made the base soup then put a little bit into different bowls then added different spices to each bowl until we got a combo we liked.  This makes a huge mess in the kitchen but that is just the nature of creation - go with it.