Coconut, Kabocha Stew

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Naturally sweetened by winter squash and coconut milk, this colorful stew is hearty with plenty of spinach, corn and beans.

Ease: super quick Type: soup, entree Prep Time: 15 minutes Total Time: 15 minutes, once Kabocha is baked Yield: 4 meal sized servings

Cook's notes

To bake Kabocha squash, rinse and pierce with a knife in several places and place on baking sheet in preheated, 375° F oven. (no convection.) Kabocha is done in about 40 minutes when it is very soft. You can very successfully use the auto oven for baking.

Ingredients

4 large, minced garlic cloves
1 onion, diced
4 stalks celery, diced
2 c water
3 1/2 c Kabocha squash, baked and peeled
1 T lemon juice
1-14 oz. can of pure coconut milk
1 T - 2T miso (optional)
cayenne pepper to taste
2 c frozen corn
10 oz. frozen spinach
1-25 oz. can garbanzo beans, rinsed and drained

Steps

• In a large pot or Dutch oven, bring garlic, onion, celery and water to boil and simmer for about 10 minutes until vegetables are cooked.
• In the meantime, peel and measure 3 1/2 cups squash. Mash squash with a fork or potato masher. Leave some chunks, about 1" square. Also, measure and thaw frozen vegetables.
• Add squash to the vegetables, stirring until well blended. Reduce heat to lowest setting and add lemon juice and coconut milk. Any fat in the coconut milk will slowly melt, stir occasionally until thoroughly blended.
• Stir in optional miso and cayenne if desired.
• Stir in spinach, corn and beans. Serve hot.

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