Monday, November 26, 2012
My Love Affair with Karl Kabocha
I fell in love with Karl Kabocha the first time I met him. Yes, love at first sight. I bet you did not believe it happens but I am here to tell you that it certainly does. While other look across a crowded room and their eyes meet, I tasted kabocha and my life changed.
Karl must be in the house, at all times. Who knows when I will crave kabocha? What is especially good about Karl Kobacha is that he is willing to change for the occasion. If I need a side dish, he is mashed. If I want soup, he is liquified. Other "men" have to be dressed up in a suit and bow tie or a pair of jeans and turtleneck. Not Mr. Kobacha. He is delicious plain.
When I am done with Karl, I think, I will be able to write a book. Will the book start with today's lunch, Roasted Kabocha Soup with Caramelized Onions? Hmmm, it could.
Truthfully, this soup is out of this world. I was going to leave it completely plain but for soup, it did have to be thinned out. I ate the first bowl as is and I could not imagine it any better until I added a little sour cream with just a bit of honey.
I will gladly share Karl with you. Start by making this recipe and getting to know Karl, a lot better.
Roasted Kabocha with Caramelized Onions
1 Kabocha Squash
1 cup organic vegetarian broth
2 cups Almond milk
2 medium onions, sliced
1 tablespoon sour cream
1/2 teaspoon honey
Preheat oven to375 degrees.
Roast kabocha in 375 degree oven for about an hour or until it is cooked through. (I made mine in the microwave, cooking for about 25 minutes) I took it out, every 5 minutes and scraped the cooked flesh out.)
Using an immersion blended, blend kabocha and vegetable both. Add the almond milk and onions. Blend until smooth.
Heat in a saucepan just until hot. Top with the sour cream and honey and swirl it through the soup.
Eat and enjoy.
Linked to Keep it Real Thursday Pennywise Platter