Ingredients
2
2 servings
- •½ large kabocha squash, seeded
- •1 teaspoon olive oil
- •½ small yellow onion, chopped
- •1 clove garlic, minced
- •1 cup pumpkin puree
- •1 cup vegetable broth
- •1 pinch ground cinnamon, or to taste
- •1 pinch ground nutmeg, or to taste
- •1 pinch ground allspice, or to taste
Instructions
- Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.
- Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.
- Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
- Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.
Nutritional Facts
Per 2 servings
- Calories: 245
- Carbohydrate: 54g
- Fat: 4g
- Fiber: 12g
- Protein: 7g
- Sugar: 16g
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