Ingredients
- 1 medium butternut squash
- ½ kabocha squash
- 1 large onion cut in big chunks
- 3 carrots cut in big rounds
- 1 parsnip
- 1″ piece Kombu seaweed
- Filtered or spring water
- Sea salt
Preparation
Cut the butternut squash in ½ in length and remove the seeds. Cut it into big chunks, skin included. Remove the seeds and the skin from a ½ of the kabocha squash. Cut it into big chunks. Remove the skin from the onion and cut into large pieces. Chop the carrots and the parsnip. Put all vegetables into a soup pot. Add a piece of Kombu seaweed. Cover with enough water. Bring to a boil with a high flame, then simmer until all vegetables are soft. Put all the ingredients in a food processor, process until creamy, add hot water if needed. Add sea salt to taste. Place puréed soup back into pot and bring back to a boil for 10 minutes. Serve.