Puréed Squash and Vegetable Soup


  • baked squash soup1 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


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.