Suzie Carpenter - Cook With Love

Cook With Love

  • Home
  • About
  • Raves
    • Success Stories
  • Book
  • Contact

Kabocha Squash Soup

October 25, 2018 by Suzie

Kabocha is an Asian variety of winter squash often referred to as the Japanese pumpkin. Several years ago, when I first saw it at the farmer’s market, my curiosity convinced me to buy the unusual squash even though I knew nothing about it.

It’s dark green exterior and round pumpkin shape make it look quite different from a butternut squash despite having the same orange colored interior flesh. Figuring it had to be similar to other winter squashes, I simply cut it in half and roasted it.  Much to my surprise, it was amazingly good😋

Compared to butternut squash, Kabocha has a richer, more dense texture with a delectable even sweeter flavor.  Needless to say, kabocha instantly became my favorite winter squash!

However, in spite of all it’s yummy goodness, the worst part about Kabocha is cutting it. The skin is extremely thick and can be difficult to pierce.  So, sharpen your knife before preparing this squash delicacy.  In the end, I promise, it is well worth the effort.

Top with spicy pumpkin seeds for an added burst of flavor and nutrition!

Kabocha Squash Soup

1 kabocha squash, cut in half, seeds scooped out
1 tablespoon ghee or coconut oil
1 leek, sliced and rinsed well (about 1 cup)
2 cups broth, vegetable or bone broth
1/2- 1 cup full fat coconut milk
1/2 teaspoon cumin
1/4 teaspoon cardamom
1/4 teaspoon coriander
1/4 teaspoon cayenne pepper
Sea salt
Fresh Ground Pepper

Roast squash. Cut squash in half at the stem. (Note: this is hard to do! So, I place the stem in the drain of my kitchen sink to hold it in place. Then using a sharp knife, slowly and carefully so you don’t cut yourself, slice in half. With a spoon, scoop out the seeds and discard.)

In a baking pan, roast the squash flesh side down for 45 minutes at 350 degrees.   Poke with a fork or knife to test for doneness. Remove from oven and let cool. (Note: Can be made ahead and refrigerated for several days before making the soup.)

In a stock pot, over medium high heat, add ghee or coconut oil. Let melt, then add leek. Sauté leek for 5 minutes or until tender and translucent. Add spices and heat for 1-2 minutes. Stir in broth and cooked squash. Cook over medium low heat until heated through. Pour soup into high speed blender or food processor. Blend until smooth. Or use an immersion blender and blend right in the pan. Season with salt and pepper. Stir in coconut milk for richer, creamer soup.

Filed Under: Lunch Ideas, Main Course, Soup, Vegetables Tagged With: pureed soup, soup, squash soup, winter squash soup

Creamy Asparagus Soup

April 7, 2016 by Suzie

IMG_1987This beautiful and delicious soup will not only profoundly satisfy your taste buds but is sure to impress others as well 🙂

It’s perfect for a brilliant sunny spring day with a chill in the air. Or even on a dreary rainy day. The soup’s bright green color and delicately sweet flavor will warm your soul.

I made myself a big batch of beef bone broth a few weeks ago that I used for this soup. It gave it depth of flavor I hadn’t experienced before with this creamy vegetable soup, rich and delectable. But you can make it with any kind of broth or stock- vegetable, chicken or beef. Plus, the soup can be eaten hot or chilled, whatever suits your fancy!

Asparagus is known for it’s numerous health benefits including a high level of glutathione, an immune booster and detoxifying agent. It’s also anti-inflammatory and can help stabilize blood sugar. Some even believe asparagus is an aphrodisiac, go figure…..I say, might as well give it a try!

Creamy Asparagus Soup

1 large leek
2 bunches asparagus
2 large handfuls spinach
1 tablespoon coconut oil
2 tablespoons fresh chopped dill
1- 3 cups bone broth
1/2 cup water
sea salt and fresh ground pepper
1/4 cup cashew cream or coconut milk (optional)

Chop off root end of leek and last third or so of it’s green top. Peel off outer layer then slice leek into thin rounds and soak in water for 10-30 minutes. Rinse well to remove soot or sand.

Cut tough bottom ends, about an inch or so, off asparagus spears. Heat coconut oil in a stock pan over medium high heat. Sauté leeks until tender. Add asparagus and 1/2 cup water steam asparagus with spinach and dill over low heat for 5-10 minutes. Using an immersion blender or food processor, blend well adding broth until reach desired constancy. Season with salt and pepper as you like it. Stir in some cashew or coconut cream for added creamy deliciousness!

Filed Under: Lunch Ideas, Soup, Vegetables Tagged With: asparagus, cream of asparagus soup, puree soup, pureed soup, pureed veggie soup, soup, veggie soup

"A compelling memoir! Every mother should read this book." - Liz Feld, President, Autism Speaks


Hi I'm Suzie. I love food. Simple, delicious, clean food. Mostly plants, some meat, usually organic. As a health coach I specialize in happy bellies and yummy recipes without hidden food triggers like gluten, dairy, soy and sugar.

Get empowering, encouraging ideas full of love and simple ingredients

Sign Up Now

Recent Posts

  • Cooking for a Cause
  • The Power Of Sisterhood
  • Turkey Taco Salad With Cauliflower Rice
  • Purple Cauliflower Rice 💜
  • Sweet Potato Shepherd’s Pie

Copyright © 2019 · Foodie Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress