I would bake the squash first until soft (cut in half, remove seeds) to avoid slicing it raw. Btw, don’t waste those seeds! Roast the them, lightly salted, in a cast iron skillet at the same time until crispy and you hear them popping in the oven. A nice snack. Then proceed with the soup recipe. Perhaps roast the seeded (hollow, halved) squash overturned over the ginger and turmeric to infuse with flavor as it bakes. Easy to slice when it’s soft! Incidentally, I bake my beloved butternut squash and eat it sliced, skin and all.
Hey Polly, Jane & Ann FYI: electric 3 tier steamer is the easiest and fastest way to cook squash (even spaghetti squash) comes out perfect every time and I add herbs (sprigs of rosemary thyme sage basil) it infuses into food, incredible flavor and effortless! Also after cutting the squash in half and removing seeds, place in the steamer for 10 mins, remove and cool, before slicing (for those who have weaker hand strength or less steady knife skills)
I just made my soup. A lazy version of it. I cooked the Kabocha in the Instant Pot. After 14 min. I pulled it out, cut it open and removed the seeds. Threw the Kabocha into a big pot… I didn’t have Napa or bok choy so I used red cabbage. Added the grated ginger and turmeric with water and let the red cabbage wilt a bit. Meantime, I boiled some ginger and turmeric in water once the broth was done I added the miso. Poured the broth into the big pot of soup stirred it and done. Very yummy!!! Thank you so much for the recipe. Cheers to good health!
This looks wonderful! Also, I REALLY appreciate the way Jane explains things physically. Her video on diabetes was hands down the clearest I have ever seen/heard. She did it with something in the last video, can’t remember what at the moment. And her visual demonstration of fungible is another. My mind works that way, too. I’m a writer, but I learn best by seeing, not reading or listening. Love this way of teaching.
I have seen this squash in the Asian grocery store before but I didn’t know how to fix it. Now I know and I think that I would add some garlic and maybe lemon grass to the ginger and turmeric. Maybe add some carrot slices. Sounds so delicious 😋
So enjoy when Polly and other family members share their fav plant based kitchen creations!! This looks wonderful! I think I’d add the steamer water “broth” back into soup too!
I bake my squash any type seeds and all so that cutting is so easy and I scoop out seeds after baked-so very easy. The cutting can be prohibitive for some❤️all the best!
love your videos.. bought the royal cinnamon and You are right there is no other like that..kinda like God when He says I am God and there is no other!!!
I just finished making a huge pot of this “ warming winter squash soup “. I used 4 kabocha (are they pumpkins or squash. . . IDK. . look like pumpkins 🤣) (both diced and sliced pieces) used no other vegetables. hint: cut in half, remove seeds, steam 10-15 mins to soften, prior to cutting smaller (WAY EASIER to cut this way and safer). This soup is amazing; flavor is incredible! Favorite recipe yet!! I plan to freeze in single serving containers to enjoy all fall and winter ❤❤❤
This looks beautiful and sounds delicious! I was a little overwhelmed with all the chitty chatter and interruptions. I was a little overwhelmed with all the chitty chatter and interruptions while she was trying to explain. However....I' m glad the recipe is linked ! I'm gonna try and make this!
Thank you for this video. I love winter squash and soups with the squash always look so appealing. But whenever I tried to make it - I never really cared for it. I think because it always calls for an apple. I didn't make your recipe exactly but I sautéed a half an onion and some garlic. I used a small container of veggie broth and the same amount of water. I added some frozen cooked delicata squash I had in the freezer, and added some fresh butternut squash I cut up, and a small peeled potato. (I always keep some in my freezer because it keeps longer AND so easy to grate on the microplane when frozen). When it was mostly done - I mashed it a bit more with a small avocado masher and added some fresh spinach, a little frozen peas, and frozen corn - I didn't have the greens you mentioned on hand. THE BEST soup ever EVER!!! I look forward to trying your recipe exactly - but it was a cold snowy day today in CT and this was the closest I could come with what I had on hand. Many times I cut up some fresh ginger and put it to steep in hot water with a tiny bit of honey. Very comforting. I did add a little salt because I forgot about using the miso. Next time I will use that in lieu of salt. Also, I had to giggle because I was drinking kombucha with my soup!
I love the fact that this soup is not pureed. I like the chunky vegetables I don't like turning my food into baby food. I'd like to taste all the different vegetables I also love the squash
My son came home from college not feeling well, I’m going to make this ASAP!! I like to make the exact recipe then if I want to add or omit I’ll do it the next time🍲
I made this soup today, and it is very good. I added mushrooms because I love them. I'm wondering what the reason is to steam the veggies before putting them in the pot. Would something be impacted if the veggies cooked in the broth?
Hello ladies! Thank you for a wonderful recipe! I made it today. I’m not a great cook, but it tasted delicious. It was an “easy” recipe, as in not a lot of ingredients, but I wouldn’t say it was easy to make. It required quite a bit of elbow grease and quite a bit of clean-up. But, now that it is all done, I have quite a bit in my refrigerator to eat over the next couple of days. Once again, many thanks!!
Hola fae Mallorca, I seen your heading and set reminder for this.. the day before it aired, and I was in mood to make soup.. So I made this soup on what I thought would be in it... and low & behold, I guessed correctly.. except I used Butternut Squash... It was awesome! thanks Ladies..
Yummy!! I love kabocha!! Never thought of pairing it with turmeric. I love that you are exploring different squashes. Winter melon is another yummy one to try. I love watching you guys!! I had a difficult time hearing Jane in this video and Ann again was a wee bit loud when she whoop with happiness.That whoop always scares the bejesus out of me. Thanks again for another wonderful recipe!
What a wonderfully fun video and this soup is a power house of nutrients that i just can not wait to make!! Thank you so so very much ...this is going to be one of my favs of your videos for sure...Thank you again!
Question not related to this video: Turns out I love the steamed kale with balsamic. Yay! I am having trouble finding room in my fridge for all my fresh fruit, veggies and lots of greens. I thought I heard Jane say that you just keep your kale in a pitcher of water on your counter. Did I hear that right? If so, how long would you say it keeps that way, on average?
Oh my, this looks absolutely delicious! I wonder how it would be if you just gave it a couple buzzes with an emersion blender But only just enough to make it a bit creamier. Have you ever tried that?
I'll have to try this soup, I grow these giant Kabocha squash every year, I guess I have the climate for them, this soup might be the perfect thing for eating them up, I just trow them in the oven and munch on them!
This looks AMAZING! So delicious and nourishing, good for the body and the soul! I love the glowing hands, they're beautiful! 💓🙌🎃 Last year, I made a soup with fresh tumeric and it tasted like soap. Next time I'll be more careful and put a much smaller amount... 😁🍲🎊
I like to cook the squash whole in an instant pot. Then it's easy to slice Onions, garlic, and mushrooms would be good additions to this soup. I would also add a little Thai red curry paste and some Thai chilies.
Oh wow, this really seems like suuuuuch an amazing recipe. I absolutely adore kabocha squash too 😌 the best. I steam it in my pressure cooker, no cutting needed, and comes out perfect every time, so easy, and doesn't even need watching 😋 I can just eat it like it is, but the soup seems fabulous, and well, I do love bok choi so why not... not sure what else but any greens are always great ☺ thank you for sharing 💜
Correct me if I’m wrong, but doesn’t it come out the same if you boil the squash and add the leafy veggies at the end? I used to make a chunky butternut squash soup and days later it would turn to mush any way. Someone explain to me why we have to steam it. Is there something I don’t know? I’m even thinking of baking the squash first to an avoid cutting off a finger like the people I’m the comments say.
Polly, FLATLINERS just that level of life love. I get my next Hepatitis Shot at the end of the month. MY liver and eggs are getting cleaned by vaccine cleaser power. CLEAN LIVER AND EGGS IS JUST laundry MIRACLE BLACK METAL LAUNDRY FOREIGN CLOTHING WASHING.
@@alisablack909 I’m not near a Trader Joe’s or Kroger! I’ll probably have to wait til I visit family who live near either of these grocery stores! Thx!!
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I use my garlic press for fresh ginger and turmeric , no stains on fingers and easy clean up.
I think I watch these just to hear Ann say “Wooo”. Such an adorable family! ❤
I would bake the squash first until soft (cut in half, remove seeds) to avoid slicing it raw. Btw, don’t waste those seeds! Roast the them, lightly salted, in a cast iron skillet at the same time until crispy and you hear them popping in the oven. A nice snack. Then proceed with the soup recipe. Perhaps roast the seeded (hollow, halved) squash overturned over the ginger and turmeric to infuse with flavor as it bakes. Easy to slice when it’s soft! Incidentally, I bake my beloved butternut squash and eat it sliced, skin and all.
I agree my fingers will not close now, I can't imagine wrestling with a whole squash... looked tantalizing!!
Hey Polly, Jane & Ann
FYI: electric 3 tier steamer is the easiest and fastest way to cook squash (even spaghetti squash) comes out perfect every time and I add herbs (sprigs of rosemary thyme sage basil) it infuses into food, incredible flavor and effortless!
Also after cutting the squash in half and removing seeds, place in the steamer for 10 mins, remove and cool, before slicing (for those who have weaker hand strength or less steady knife skills)
I put my squash inm the microwave for a few minutes prior to cutting. The squash is so much easier to slice and clean away the seeds.
I just made my soup. A lazy version of it. I cooked the Kabocha in the Instant Pot. After 14 min. I pulled it out, cut it open and removed the seeds. Threw the Kabocha into a big pot… I didn’t have Napa or bok choy so I used red cabbage. Added the grated ginger and turmeric with water and let the red cabbage wilt a bit. Meantime, I boiled some ginger and turmeric in water once the broth was done I added the miso. Poured the broth into the big pot of soup stirred it and done. Very yummy!!!
Thank you so much for the recipe. Cheers to good health!
It was super fun to see a glimpse of the rest of the room.
This looks wonderful!
Also, I REALLY appreciate the way Jane explains things physically. Her video on diabetes was hands down the clearest I have ever seen/heard. She did it with something in the last video, can’t remember what at the moment. And her visual demonstration of fungible is another. My mind works that way, too. I’m a writer, but I learn best by seeing, not reading or listening. Love this way of teaching.
Her teaching background sure comes in handy🥰
I have seen this squash in the Asian grocery store before but I didn’t know how to fix it. Now I know and I think that I would add some garlic and maybe lemon grass to the ginger and turmeric. Maybe add some carrot slices. Sounds so delicious 😋
So enjoy when Polly and other family members share their fav plant based kitchen creations!! This looks wonderful! I think I’d add the steamer water “broth” back into soup too!
I bake my squash any type seeds and all so that cutting is so easy and I scoop out seeds after baked-so very easy. The cutting can be prohibitive for some❤️all the best!
Completely
That is my favorite squash but it is very hard to cut
Suggestion, cut the pumpkin In half or bigger pieces, then in smaller wedges when the pumpkin has softens. This would be so much easier and safer!
These ladies are so positive and charming! I love these videos! Thank for making them! Can't get enough!
Watching the squash being cut was terrifying! :-O
Thank you all 🙏 ❤ so much for helping me start my journey to better health. God bless you all for caring.
love your videos.. bought the royal cinnamon and You are right there is no other like that..kinda like God when He says I am God and there is no other!!!
I just finished making a huge pot of this “ warming winter squash soup “.
I used 4 kabocha (are they pumpkins or squash. . . IDK. . look like pumpkins 🤣) (both diced and sliced pieces) used no other vegetables.
hint: cut in half, remove seeds, steam 10-15 mins to soften, prior to cutting smaller (WAY EASIER to cut this way and safer).
This soup is amazing; flavor is incredible! Favorite recipe yet!!
I plan to freeze in single serving containers to enjoy all fall and winter ❤❤❤
This looks beautiful and sounds delicious!
I was a little overwhelmed with all the chitty chatter and interruptions.
I was a little overwhelmed with all the chitty chatter and interruptions while she was trying to explain.
However....I' m glad the recipe is linked !
I'm gonna try and make this!
Wow! Have to try growing this squash next season!! And I would definitely add some garlic and shitake mushrooms!
Thank you for this video. I love winter squash and soups with the squash always look so appealing. But whenever I tried to make it - I never really cared for it. I think because it always calls for an apple. I didn't make your recipe exactly but I sautéed a half an onion and some garlic. I used a small container of veggie broth and the same amount of water. I added some frozen cooked delicata squash I had in the freezer, and added some fresh butternut squash I cut up, and a small peeled potato. (I always keep some in my freezer because it keeps longer AND so easy to grate on the microplane when frozen). When it was mostly done - I mashed it a bit more with a small avocado masher and added some fresh spinach, a little frozen peas, and frozen corn - I didn't have the greens you mentioned on hand. THE BEST soup ever EVER!!! I look forward to trying your recipe exactly - but it was a cold snowy day today in CT and this was the closest I could come with what I had on hand. Many times I cut up some fresh ginger and put it to steep in hot water with a tiny bit of honey. Very comforting. I did add a little salt because I forgot about using the miso. Next time I will use that in lieu of salt. Also, I had to giggle because I was drinking kombucha with my soup!
I got a kabocha today and came back for the recipe. Love Miss Polly and her recipes.
Add some ground black pepper to make all the turmeric goodness more bio-available. Looks and sounds delicious!
I have to try this Japanese pumpkin some time. It‘s a fabulous winter soup.
Can you steam the squash halves first, then slice them? I’ve never tried this type of squash. It looks difficult to cut. Thanks!
I am thankful for Ann and her “use it all” attitude. Why? Waste not, Want not. There are humans that are hungry here and now.
I love the fact that this soup is not pureed. I like the chunky vegetables I don't like turning my food into baby food. I'd like to taste all the different vegetables I also love the squash
My son came home from college not feeling well, I’m going to make this ASAP!! I like to make the exact recipe then if I want to add or omit I’ll do it the next time🍲
I finally got some kombocha squash today after seeing this video 9 months ago, and I’m so excited to make this recipe! 🌱
WOW! Looks great!🕊
Excellent soup made it today. Thank you for the recipe!❤️🙂
Love the positive energy of you three. Are you not worried about bacteria when leaving it out of the frig for hours ? Can it thicken in the frig?
This soup is A-mazing! Thank you so much for this inspiring dish!!!!!
I made this soup today, and it is very good. I added mushrooms because I love them. I'm wondering what the reason is to steam the veggies before putting them in the pot. Would something be impacted if the veggies cooked in the broth?
I grew two winter squash called Lower Salmon river . This recipe will be perfect to try with this squash !
OMG, we have a Winter storm warning for tomorrow. I have the day off work and I am going to make this recipe!! Can't wait to enjoy this!
That looks so good. I might add white beans to up the proteins a bit or tofu.
Hello ladies! Thank you for a wonderful recipe! I made it today. I’m not a great cook, but it tasted delicious. It was an “easy” recipe, as in not a lot of ingredients, but I wouldn’t say it was easy to make. It required quite a bit of elbow grease and quite a bit of clean-up. But, now that it is all done, I have quite a bit in my refrigerator to eat over the next couple of days. Once again, many thanks!!
Must make this soup this week!
Hola fae Mallorca, I seen your heading and set reminder for this.. the day before it aired, and I was in mood to make soup.. So I made this soup on what I thought would be in it... and low & behold, I guessed correctly.. except I used Butternut Squash... It was awesome! thanks Ladies..
I was so intrigued by the title of this soup. I made it this morning and it was absolutely delicious. I’m wondering if you know how it freezes?
6:27 Wade, are you OK? 😂 I hope you didn't fall down!...
😅 I was wondering the same thing....good shot of the tree though!
this looks so good. I love the ingredients. Esp that ginger and turmeric is so antiinflammatory
Yummy!! I love kabocha!! Never thought of pairing it with turmeric. I love that you are exploring different squashes. Winter melon is another yummy one to try. I love watching you guys!! I had a difficult time hearing Jane in this video and Ann again was a wee bit loud when she whoop with happiness.That whoop always scares the bejesus out of me. Thanks again for another wonderful recipe!
💕🤗 Jane is adorable @3:55 doing her fungible/swap twirls!💃
Just made this soup, waiting for it to set up, but tasted it once put together. So So good! Thank you
What a wonderfully fun video and this soup is a power house of nutrients that i just can not wait to make!! Thank you so so very much ...this is going to be one of my favs of your videos for sure...Thank you again!
Anne said wooosh we’re working for this soup.!! Lol ❤️ the video ya’ll
I can almost smell that soup from here! I think fresh mushrooms and fresh cranberries would be quite lovely additions. Thank you for sharing!
Looks so good.. I hope I will still be able to find this for when I have a kitchen.. thank you Polly..
Can’t wait! 🤗
I'm guessing Polly is/used to be a teacher? 😄 Thanks for the recipe in the description!
Question not related to this video: Turns out I love the steamed kale with balsamic. Yay! I am having trouble finding room in my fridge for all my fresh fruit, veggies and lots of greens. I thought I heard Jane say that you just keep your kale in a pitcher of water on your counter. Did I hear that right? If so, how long would you say it keeps that way, on average?
Looks delicious I would add some garlic n onions too yumy
🌱🕊❤️Looks luscious! I love kobocha squash. Thnx for the new way to serve it besides roasting!
The recipe looks amazing! What are the other videos with Polly?
Oh my, this looks absolutely delicious! I wonder how it would be if you just gave it a couple buzzes with an emersion blender But only just enough to make it a bit creamier. Have you ever tried that?
Absolutely
Good heavens! This looks and sounds amazing! Can't wait to make it!
Thank you!
Kabocha is my favorite, but buttercup is very similar.
…in flavor, but ut has a wetter texture.
I'll have to try this soup, I grow these giant Kabocha squash every year, I guess I have the climate for them, this soup might be the perfect thing for eating them up, I just trow them in the oven and munch on them!
Looks amazing 🤩 You guys are entertaining as always 😘
This looks AMAZING! So delicious and nourishing, good for the body and the soul! I love the glowing hands, they're beautiful! 💓🙌🎃
Last year, I made a soup with fresh tumeric and it tasted like soap. Next time I'll be more careful and put a much smaller amount... 😁🍲🎊
I like to cook the squash whole in an instant pot. Then it's easy to slice Onions, garlic, and mushrooms would be good additions to this soup. I would also add a little Thai red curry paste and some Thai chilies.
How long do you cook in the IP?
This sounds divine 😋💚❤🇮🇪🙏
This looks amazing and so healthy! I have to make this!
Looks delicious!!! 🌱💪💚
Made this tonight and it made so much, can you freeze it?
Oh wow, this really seems like suuuuuch an amazing recipe. I absolutely adore kabocha squash too 😌 the best. I steam it in my pressure cooker, no cutting needed, and comes out perfect every time, so easy, and doesn't even need watching 😋 I can just eat it like it is, but the soup seems fabulous, and well, I do love bok choi so why not... not sure what else but any greens are always great ☺ thank you for sharing 💜
Just started this diet. What are your thoughts on potassium chloride as a salt substitute? Also what about stevia instead of sugar for oats?
love the casual dropping squash on the floor lol
Was wondering what to do with my Kabocha Squash🤗
Interesting carpet. 😄
What is the name of the special spoons you both like to use for stirring and scraping sauces out of a bowl?
The beginning with them running with that giant fork and the dog, makes me crack up everytime! ROTFLOL!!
Zeb and Polly 💗
I use Butternut or Hokkaido.
I miss buttercup squash. Can’t find it anywhere!
Correct me if I’m wrong, but doesn’t it come out the same if you boil the squash and add the leafy veggies at the end? I used to make a chunky butternut squash soup and days later it would turn to mush any way. Someone explain to me why we have to steam it. Is there something I don’t know? I’m even thinking of baking the squash first to an avoid cutting off a finger like the people I’m the comments say.
Turmeric stains are easily removed with oil, from surfaces where the oil can be washed of afterwords 😊
Wouldn't this be even more amazing with some mushrooms - button or shitakes? Even carrot rounds, or a green like kale or spinach?
It would be so easy just to bake the squash.
Take it out of the oven and scoop.
I suppose you could half steam the squash, slice, then finish steaming until it's almost falling apart?
How about barley?
not sure what the text message was about that flashed for a minute on the screen....hope they get their exercise lol
I do have tendency to hoard it a bit too esp it comes on sale
That type of squash grows well in Pacific Northwest.
Use a rubber mallet to tap your Chef’s knife easily through the squash!
Ann looks great! How old is she?
🧡
Instead of stovetop, I wonder if you could make it in the crockpot?
I'm with Polly .... Kabocha is the BEST ... to me it tastes like CHESTNUTS!!!!
we use a cleaver to cut the kabocha. It s so tough
recipe?
Polly, FLATLINERS just that level of life love. I get my next Hepatitis Shot at the end of the month. MY liver and eggs are getting cleaned by vaccine cleaser power. CLEAN LIVER AND EGGS IS JUST laundry MIRACLE BLACK METAL LAUNDRY FOREIGN CLOTHING WASHING.
How did you make the broth that’s not in the steamer?
Never mind! I finally found it the 3rd time I read through the recipe!!! 😉
I have a difficult time finding the recipe
Where can I find this kind of squash?
The only place I've found it near me is at Trader Joe's.
@@alisablack909 I’m not near a Trader Joe’s or Kroger! I’ll probably have to wait til I visit family who live near either of these grocery stores! Thx!!
Polly, par broth par sodium . Sodium PERSONALJOURNEY par sodium.
I think cutting this would be too hard for me
I'm confused by the random text message on screen. 🤣