Dear soup,

How do I show my love for thee? By cooking you every chance I get. Let our relationship continue to grow with simple spoonfuls–and may steaming ladles never stop serving you. You make hot days cool, and cold days take on a warmer hue once you’re on the table. You are the utmost.


Kabocha Squash Soup
1 kabocha squash, peeled, seeded and chopped into quarters
4 cups chicken stock (or any type of homemade stock)
1/2 can full-fat coconut milk
1/2 onion, finely chopped
1 tablespoon ginger, finely minced
8 fresh sage leaves
4 tablespoons butter
1/4 teaspoon nutmeg, freshly grated
sea salt and pepper

Sauté onions and ginger in two tablespoons butter over medium low heat until onions are soft. Season with 1 teaspoon salt and 1 teaspoon pepper. Place in slow cooker. Add squash and chicken stock to slow cooker; set on low for eight hours, or overnight. After, gently mash the squash to desired texture (or allow to cool, then blitz to smooth perfection in a blender) and add coconut milk. Adjust seasonings if needed. Before serving, fry sage leaves in remaining butter, taking care not to burn butter past nutty brownness; place fried sage leaves on top of each bowlful with a grate or two of fresh nutmeg. Serves 4.