How are you? Did you have a wonderful holidays? Did you overindulge in sweet or stay strong throughout December? Well, don’t fret. I have a yummy & healthy soup recipe for you to start this year with. Since winter squashes are available almost year-round, this can be another go-to recipe for you. I hope it will help you accomplish your new year resolution -if that’s a case- this year whether you want to lose some weight or to get healthy.
Me? I actually don’t have any new year resolution this year. I have found that I accomplished more by playing it by ear. I just make tentative plans as guidelines, and will work hard on them. No matter what happens at the end, I am sure I will be happy. Having said that, one of my ‘tentative plans’ is to take a better care of people I love. I will write-yes, with paper & pen- more to my favourite Auntie who lives in Thailand & will turn 83 this year. I will call my parents, also live in Thailand, more often. I need to make fresh juice regularly for my hubby, and I have to cook up more healthy meals for my family in San Francisco when I get back. It doesn’t take a genius to realise that without them, there will be a void in my heart. So if you think about it, I am selfishly doing these for my happiness 🙂
Here is the first healthy recipe I want to share with all of you. Though it doesn’t mean that I will disregard my guilty pleasure dishes entirely, it just means that I will post/make healthy recipes more often than last year.
Before I sign off, I want to give you guys a heads up that I will be in Thailand for the next 2-3 months. I will be posting weekly since I have already prepared most of my future posts in advance. Though I am sure I will be sharing many yummy dishes with you via instagram and Facebook during my stay. So follow along if you’d like. I would love to share my ‘hometown’ with all of you.
- 2 medium red kabocha squashes, seeded & thick sliced
- 3 sweet dumpling squashes, seeded & halved
- 1/2 onion, peeled & chopped
- 1-2 cloves garlic
- 1 corn, cooked (about ¾ cup kernels)
- 1 yellow bell pepper, cored & roughly chopped
- 4 cups miso broth or chicken broth
- olive oil, salt & pepper, as needed
- yogurt, to serve, as needed (option)
- Preheat the oven to 400F. Coat both squashes with olive oil, sprinkle with salt & pepper. Roast red kabocha for 45-60 minutes or until soften. Roast sweet dumpling for 20-30 minutes or until soften. Remove red kabocha’s skin as much as possible, roughly chopped, and set aside. No need to remove sweet dumpling’s skin.
- Meanwhile, in a big pot over medium heat, add onion, garlic, bell pepper and corn; cook until the onion is translucent. Add broth and all squashes; bring to boil and let it simmer for 20 minutes.
- Let cool slightly. Blend in batches in the blender until smooth. Season with salt & pepper if needed. Serve hot. (make 8 cups)
- If you don’t mind the calories nor lactose intolerance, serve the soup with a dollop of yogurt. Also, you can substitute these squashes with butternut squash.
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Thank you so much.