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Creamy Miso Carrot & Kabocha Squash Soup with KitchenAid Canada

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There is nothing more comforting than a big bowl of creamy soup and toasty sourdough bread during the winter months. It really is so satisfying to dip, swirl, and crunch! Blended soups make such a cozy nourishing meal, and are super easy to prepare with the KitchenAid 5 CUP CORDLESS FOOD CHOPPER & CORDLESS VARIABLE SPEED HAND BLENDER . It is such a treat to have all of the vegetables chopped in mere seconds, especially the onion! It is so convenient not having to move appliances around my kitchen to free up an outlet (I only have 2 in the whole kitchen), or having to move a hot soup pot onto my counter just so my hand blender is able reach. Not to mention, they are compact, beautifully designed, and come in a variety of colours.

[This recipe has been sponsored by KitchenAid Canada. All ideas represent my own opinion]

There are many different varieties of squash to choose from during this time of the year, butternut squash definitely being the most popular. So popular that sometimes it outshines the others we have to choose from. Kabocha squash, or Japanese pumpkin, is a delicious variety that often gets overlooked but is perfect for soup! It is slightly drier than butternut squash, and has a wonderful sweet flavour similar to sweet potato that pairs very well with earthy carrots and zesty ginger. The exterior is dark green with faint stripes, has a rougher outer surface, and rich golden yellow or orange flesh that blends perfectly smooth using the KitchenAid CORDLESS VARIABLE SPEED HAND BLENDER. Simply delicious!

 

This creamy soup has layers upon layers of flavour. In addition to Kabocha squash, carrots, and ginger, this soup has sweet onion, garlic, white miso and tahini. Miso is salty, tangy, and savoury all on its own, and gives this soup a wonderful umami flavour. The tahini gives the soup a slight nuttiness, and is balanced by the sweetness of the carrots and squash. The liquid ingredients, vegetable broth and coconut milk,  keep this recipe plant-based, and the final addition of lime adds the perfect touch of acidity and brightness. For toppings, add a swirl of creamy coconut yogurt for tanginess and red chilies for spice. Citrusy cilantro compliments the lime, while black sesame seeds add beautiful contrast and crunch. 

Don’t forget the thick slice of toasted sourdough for dipping!

To make this soup, here’s what you will need:

  • Kabocha Squash
  • Carrots
  • Onion
  • Garlic
  • Ginger
  • Olive Oil 
  • White Miso Paste
  • Tahini
  • Vegetable Broth
  • Coconut Milk
  • Lime Juice 
  • Salt & Pepper, to taste
  • Optional Garnishes

How to make:

Start with roasting the squash. Kabocha squash (or any squash really) can be pretty difficult to cut. I prefer to roast the entire squash for 20-25 minutes directly on the oven rack before attempting to cut into it. This will make is very easy to cut in half, scoop the seeds, and remove the tough outer skin. 

Next, cut the carrots into chunks small enough to fit into the KitchenAid 5 CUP CORDLESS FOOD CHOPPER. Chop on level 1 for a couple seconds, and increase the speed to level 2 until completely shredded. Transfer to a bowl and set aside.

Add the Onion, garlic, and ginger to the KitchenAid 5 CUP CORDLESS FOOD CHOPPER Chop on level 2 until completely minced -- about 4-5 seconds. 

Add the olive oil to a large soup pot, along with the chopped carrots and onion mixture. Add pinch of salt and cook until softened. Add the miso paste, tahini, vegetable broth and coconut milk. Whisk to combine, then partially cover and simmer. 

Carefully remove the squash from the oven. When cool enough to handle, cut the squash in half, scoop out the seeds, and cut off the tough outer skin. Chop into small pieces and add to the soup mixture. Simmer until very very soft. 

Remove from the heat, and lower the KitchenAid CORDLESS VARIABLE SPEED HAND BLENDER into the soup pot. Blend, moving the hand blender in a circular motion, until completely smooth. Stir in the lime juice and season with salt and pepper to taste. 

To serve, ladle into bowls, and garnish with coconut yogurt, red chilies, cilantro, and sesame seeds. 

 

[This recipe has been sponsored by KitchenAid. All ideas represent my own opinion]

 

KitchenAid Cordless 5 Cup Food Chopper 

Chop up to 40 onions on a full charge.

Based on onion size of 90 - 110 grams

Rechargable Lithium Ion Battery.

Delivers optimal runtime and performance. Battery Indicator Light signals when it is time to charge the battery.

Easy to charge.

With a convenient charger included, which works on all products across the cordless series. Charge from empty to full in 2 hours or less.With a quick charge of 10 minutes chop up to 11 onions

5 Cup BPA-free work bowl and 2 speed settings.

To mix, chop, puree and whip a variety of dishes from a chunky pico de gallo, to a hearty hummus, whipped cream and more.

Compact design

With convenient in-bowl accessory storage.

 

KitchenAid Cordless Variable Speed Hand Blender

Blends 25 bowls of soup on a full charge. 

Based on 12 ounce bowls (354 ml), 7 batches, Tomato Basil Soup

Rechargable lithium ion battery.

Delivers optimal runtime and performance. Battery Indicator Light signals when it is time to charge the battery.

Easy to charge.

With a convenient charger included, which works on all products across the suite. Charge from empty to full in 2 hours or less. Quick Charge of 20 Minutes to make a Triple Berry smoothie or Tomato Basil Soup.

Removable 8” blending arm.

With a 4-point Stainless Steel blade design efficiently blends ingredients for smoothies, milk shakes, soups, hummus and so much more. Protect your cookware with the included removable pan guard.

Variable speed trigger switch. 

Gives you greater flexibility and control over the recipe. The safety switch protects against accidental trigger movement.

 

Recipe Tips:

  • This recipe freezes great. First, let the soup cool almost completely, then transfer into freezer safe containers or bags. Freeze for up to 6 months. 
  • If you cannot find Kabocha Squash, butternut squash or acorn squash will work great. 
  • To add a spicy kick to the soup, blend in 1-2 tablespoons sliced red chilies, or drizzle chili oil directly into the soup with the lime juice.
  • 2 cups of vegetable broth makes for a thick creamy consistency. If you prefer a looser soup, add ½-¾ cup more broth. 

 

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Creamy Miso Carrot & Kabocha Squash Soup with KitchenAid Canada

Serves 4-6

Ingredients:

  • 1 medium size Kabocha squash (about 2 pounds)
  • 1 pound carrots, ends trimmed and peeled 
  • 1 medium yellow onion, peeled, ends trimmed and quartered
  • 1 thumb-size piece of fresh ginger, peeled 
  • 4 cloves garlic
  • 1 tablespoon extra virgin olive oil or avocado oil
  • 3 tablespoons organic white miso
  • ¼ cup tahini 
  • 2 cups vegetable broth (See note)
  • 1 can full fat coconut milk
  • juice of 1 lime 
  • salt and pepper, to taste 

 

For serving (optional):

  • plain coconut yogurt 
  • sliced red chilies 
  • fresh chopped cilantro
  • black sesame seeds
  • toasted gluten-free sourdough

 

Method:

Preheat the oven to 400℉ and place the squash (whole) directly onto the oven rack. Bake the squash for 20-25 minutes, until softened. This will make it easier to cut, peel, and remove the seeds.

While the squash is baking, Cut the carrots into chunks, just small enough to fit into the Kitchen Aid Cordless Chopper. Add the carrots to the chopper, and and switch the dial to speed 1 for 4-5 seconds, and then to speed 2 for an additional 10 seconds, until finely shredded. Transfer the shredded carrots to a bowl.

Add the onion, ginger, and garlic to the Kitchen Aid Cordless Chopper and chop on speed 2 until finely minced — about 6-8 seconds. Add the mixture to the bowl with the carrots. Heat the olive oil in a large pot over medium heat. Add the carrot-onion mixture, and season with a generous pinch of salt. Cook, stirring often, until onion starts to brown and caramelize, about 7-8 minutes. 

Add the miso paste, tahini, vegetable broth, and coconut milk. Whisk until the miso and tahini are well incorporated with no clumps. Bring to a simmer, then partially cover with the lid. 

Using oven mitts, carefully remove the squash from the oven. Allow the squash to cool on a cutting board for 5 minutes. Using a sharp knife, cut off the stem, and then chop the squash in half and scoop out the seeds. Cut off the tough outer skin of the squash, and roughly chop into smaller pieces. Add the squash to the pot, stir, and cover. Continue to simmer until all of the vegetables are very soft and flavours have had a chance to meld together— 20-25 minutes. 

Once the vegetables are very soft, turn off the heat and lower the Kitchen Aid Hand Blender into the soup pot. Gently squeeze both the lock button and trigger simultaneously, and move the hand blender in a circular motion, making sure to blend out all the lumps, until the soup is completely smooth. Be sure not to bring the end of the hand blender too close to the surface as it may splash up. 

Once smooth to your liking, add the fresh lime juice for a touch of acidity and freshness. Taste the soup, and season with salt and/or pepper to suit your taste. 

To serve, ladle into bowls and top with a swirl of tangy coconut yogurt, sliced chilies for spice, cilantro, black sesame seeds, and a piece of toasted gluten-free sourdough. 

Note: 2 cups of broth will yield a thick consistency. Add 1/2-3/4 cups more broth if you prefer a looser consistency.

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