This soup may be healthy (or at least, healthier than I usually eat) but you can’t tell from the taste. It’s sweet, savory, tangy and spicy all at once. You may be tempted to switch the cream out for coconut milk, but don’t. I promise you, it’s worth it. Pair it with a crispy spinach mushroom white pizza, and treat yourself to a Friday movie night.
1 Kabocha squash
1 onion, diced
2-3 garlic cloves, smashed
1/2 cup chicken, cut into chunks
1-2 carrots, diced
2 cups water
3 tbsp chicken bouillon.
1 dollop cream
2 tsp yellow curry powder
2 large leaves mustard greens, chopped
Salt, pepper to taste
1. Halve the squash, clean out the seeds, and cook the halves open side down in a tray of water for 1 hour at 400°. Remove from the oven and let cool.
2. Cook the onion, garlic, carrots and chicken in a soup pot, until the carrots are soft and the chicken is cooked.
3. Scoop out the cooked squash and add it to the pot. Add the water, chicken bouillon, curry powder and cream. Dice mustard greens finely, and toss in.