Kabocha Squash Soup with Cabbage and Crunchy Mustard Seeds
This soup was inspired by what was on sale at my local grocery store. I got lucky with the kabocha squash,
but you can use any winter squash here – butternut, acorn… even a yam or sweet potato would work.
- 2 tbsp oil ($.32)
- 4 cloves garlic, chopped ($.33)
- 1 white/yellow onion, chopped ($.54)
- 1 tbsp mustard seeds ($.15)
- 1 tbsp coriander seeds ($.15)
- 1 tbsp fennel seeds ($.15)
- Sprinkle of dried chili, optional ($.15)
- Salt, to taste
- ¾ giant green cabbage or 1 regular-sized cabbage, chopped ($1.62)
- 1 big kabocha/winter squash or 2 yams/sweet potatoes, roasted. ($3.26)
- (Oven @375. Cut kabocha in half, scoop out seeds. Place flat side-down on a baking sheet and pour in 1 cup of water. Cover the sheet with foil and bake 25 minutes or until a knife easily pierces the skin and the flesh is soft. The skin is edible! Yum)
- 3-4 cups homemade vegetable broth (for $$ purposes) or store-bought, or water (free – made from vegetable scraps and peelings that would have otherwise gone to compost)
- 2 handfuls chopped fresh herbs: I used cilantro, basil, parsley, and oregano from my garden. Anything works.
- Juice of 2 lemons ($.60)
- More salt, to taste
Total: $7.27 for 5 servings, or $1.45 per serving
- Oven @ 375
- Heat oil in a pan over medium heat. Once the oil is hot add the onions, mustard seeds, coriander seeds, fennel seeds, and dried chilis. Once the onions become translucent, add the garlic.
- In the meantime, prep the squash as noted in ingredients list
- Once the garlic is fragrant, add all of the cabbage to the pot. Stir to coat in the oil/onion/spices, and then add in vegetable broth for flavor.
- Cover and simmer until cabbage is soft. Add chopped, fresh herbs and a little salt.
- Once squash is roasted, chop and add to the cabbage (you can eat the skin of the kabocha!) and stir to combine. The squash might fall apart and become a puree. Good!
- Once fully combined, turn off the heat and add the lemon juice. Salty, sweet, sour, crunchy…