I’ve tried different types of squash, but Kabocha continues to be one of my favorites!
I usually leave the skin when I cook Kabocha, but this time I peeled it off only because I wanted my soup to have a bright orange color.
The orange color from the soup and the red from the pot look so good together.
Creamy, slightly sweet, and spiced.
And the color!
Perfect for this time of the year.
We don’t have any Halloween-specific plan today, but we are going to have dinner and watch the Vikings game with our neighbor friend tonight.
So that was the reason I made this soup.
I am bringing it over to her place tonight.
I also got this flower pot for her because she always lends me her books, and this is a little way to say thank you.
(She has a great selection of books, and I haven’t had any of her books I didn’t like!)
Hope she likes the flower pot.
I personally really like the colors.
Very autumn-like.
Apparently this is NOT the book I borrowed from my friend.
Her book I just finished reading is called “The Invention of Wings” by Sue Monk Kidd, and it was excellent.
(Oh, and I do not recommend reading a book when your soup is ready. You don’t want to let it cold!)
