kabocha squash

(BEAN-LESS) KABOCHA SQUASH HUMMUS by Lindsey | Dolly and Oatmeal


we’re coming in hot this week with this bean-less (!!) hummus! why bean-less? mostly because i can’t really do beans without severe stomach pains, but also because while i was on this bean-less hummus journey i found that a hummus without chickpeas can in fact taste like magic, AND have a similar whipped consistency to traditional hummus. hence, me sharing this recipe with you!

if you haven’t noticed around here, i loooove kabocha squash over all other winter squash. it’s slightly sweet and earthy, and has the most luscious texture, which lends itself so nicely to a fluffy, creamy hummus. all we did here was remove the chickpeas, and in its place, added roasted kabocha squash. all that’s added is a good bit of tahini (the more the merrier), lemon juice, garlic, some ground cumin, and some water to thin it all out some. it’s blended up in a food processor, and can stay in your fridge for up to 4 days. you can add just about any seasonings you like, whether that’s swapping in some smoked paprika for the cumin, maybe some roasted shallots for the garlic, or swapping the kabocha with another winter variety (although i do nudge you to give the kabocha squash a go if you can get your hands on one).

happy february, loves! xo



(BEAN-LESS) KABOCHA SQUASH HUMMUS | v & gf

print the recipe!

kabocha squash is my preference here, but if you can’t easily access it, then using acorn, or butternut squash will be just as good. you could also use one medium-sized sweet potato as well.

| makes about 1 1/2 cups |

1/2 large kabocha squash, cut in half (or 1 small kabocha squash, cut in half

avocado or olive oil

1/3 cup tahini paste

1-2 tablespoons fresh lemon juice

2 garlic cloves

1/2 teaspoon ground cumin

salt & pepper

water, to thin

toppings:

toasted pumpkin seeds

extra virgin olive oil

thyme sprigs

rosemary sprigs



method

preheat oven to 400°F and line a baking sheet with parchment paper. oil the cut sides of the squash, and place cut side down. cook for 45 minutes - 1 hour, until it’s tender when pricked with a sharp knife. remove from the oven and let cool completely.

once cool, scoop the seeds and the stringy bits from the center of the squash and discard. then scoop out the flesh and place it into the cup of food processor fitted with a metal “s” blade. add the tahini, 1 tablespoon lemon juice, garlic, cumin, and salt & pepper. blend, drizzle in the water through the spout, a little at a time, scarping down the sides as you go, until you get a smooth consistency. taste and add more lemon juice, salt, pepper, spices, if need be.

scoop hummus into a large lidded container. store in the fridge for up to 4 days. once ready to serve, let it sit out at room temp for roughly 30 minutes. give it a good stir, then plate your hummus and top with a drizzle of olive oil, toasted pumpkin seeds, and fresh herbs. serve with crackers, fresh sliced veggies, or warm crusty bread :)


similar recipes:


beanless sunflower seed & black garlic hummus

beanless sunflower seed & black garlic hummus

spicy hummus fries

spicy hummus fries

GOLDEN CAULIFLOWER KABOCHA SOUP by Lindsey | Dolly and Oatmeal


it’s been raining for a few days straight here in socal, and i couldn’t be happier. life is slower, food is warmer, and we all just hunker down and get cozy. this past saturday night we made pizza, watched finding nemo (for the millionth time) and ate dinner on the couch. - ultimate cozy-ing down. to be honest, i haven;t made a single soup this entire fall/winter, so this golden number was long overdue.

if you’ve hung around this blog long enough, you may know i have an affinity for kabocha squash (if you’re not familiar with it, it’s a japanese winter squash variety that is has a beautiful velvet texture when it’s cooked, and an earthy, yet sweet flavor). i use it for soup, biscuits, and even chocolate muffins. it lends such a lovely texture to just about anything it touches.

this golden cauliflower kabocha squash combines cooked cauliflower and roasted kabocha giving you the silkiest, creamiest soup i’ve ever made. we use a few aromatics and spices to give this soup a flavor profile. i wanted something warming and cozy, so naturally i went with ginger and turmeric, with some cumin thrown in there for an extra little flavor nudge. the best part though comes when you add the (plant-based) yogurt. it gives this earthy-sweet soup some much needed tang. i hope you get the chance to make this soup, it’s a good one!

happy january, loves! xo



golden cauliflower kabocha soup | v

print the recipe!

- you can substitute the kabocha squash with any winter squash variety you have on hand (although i really urge you to find a kabocha squash if you can).

| makes 4 servings |

  • half of a large kabocha squash (or 1 small one)

  • avocado oil (or another high heat oil)

  • 2 tablespoons olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1-inch knob ginger, peeled and minced

  • 1 head cauliflower, cut into evenly sized florets

  • 1 1/2 teaspoons ground turmeric

  • 1 teaspoon ground cumin

  • 32 ounces (1 quart) low sodium vegetable stock

  • 1/2 cup unsweetened greek-style almond milk yogurt (preferably this brand, but i also like this one by so delicious)

  • salt & pepper

toppings:

  • toasted sesame seeds

  • chopped chives

  • microgreens

  • toasty bread



method

  1. preheat oven to 400°F and line a baking sheet with parchment. rub the cut side of the squash with avocado oil, and place cut side down onto the prepared baking sheet. roast for 45-60 minutes, until cooked through and tender. remove from the oven and let rest until it’s cool enough to handle. once cool, spoon out and discard the stringy center and seeds.

  2. heat a large soup pot over medium heat. once hot, add the oil and onions and cook, stirring every now and then until soft and translucent, about 10 minutes. add the garlic and ginger, and cook for 45 seconds to 1 minute, stirring, until fragrant. add the cauliflower and spices, and stir, cook the cauliflower until slightly soft, about 5 minutes.

  3. add the stock, turn up to the heat and bring the soup to a simmer. let the soup simmer until the cauliflower is cooked through, about 12-15 minutes.

  4. add the roasted kabocha squash, and give everything a stir, breaking up the squash.. remove the soup from the heat, and let cool for about 10 minutes.

  5. carefully transfer the soup into a blender (i prefer using a high speed blender, but a traditional blender, immersion blender, or a food processor with work too), add the yogurt, and salt & pepper to taste. blend on high for about 1 minute, tasting the soup and adjusting the salt if necessary, until the soup is silky smooth.

  6. pour the soup back into your soup pot, and heat it over medium heat until nice and hot.

  7. divide soup between your bowls, and top with chopped herbs, toasted sesame seeds, microgreens, and your favorite toasted bread.


similar recipes:


turmeric carrot apple soup

turmeric carrot apple soup

kabocha squash, fennel, & ginger soup spicy coconut cream

kabocha squash, fennel, & ginger soup spicy coconut cream

kabocha squash, fennel + ginger soup w/ spicy coconut cream (v + gf) by Lindsey | Dolly and Oatmeal


hot soup season is here yet again; another summer has passed, and a new season full of possibility is to come.  i'm a big fan of the "in-between" seasons of spring and autumn, as they are a beautiful tip-toe into the more intense hots and colds of summer and winter.   even as we're getting less direct light here in our tiny brooklyn apartment, there's an increased sense of ease - mornings are a bit more slow as i'm not ripping the covers back to cool off, but rather peeling them slowly, as to not have a rush of cold air come at me at once.  we've taken the ac unit out of the window (yay for more light! but eww for the spider's nest chilling just outside our window that was hidden by the unit - luckily frank took care of that!), and i've already put summer clothes away, and replaced them with sweaters, scarves, hats - all the cozies!   our pup, quint - who hails from LA - is seeing fall for the first time, crunching the fallen leaves playfully as he trots on his walks.  and there are plans in the works to sew him a little dog sweater to keep him from his morning and evening shivers when the temps are at their lowest.  

we're still looking at high's in the mid-70s this week, and a few hot peppers are clinging to dear life on our fire escape garden, but as soon as a pot of soup is made, the line between summer and fall seems a bit more clear.  and i'm curious, what marks autumn for you?  because for quite some time i've marked the fall season with same old pot of honeycrisp butternut squash soup; so, this year i've broadened my squashy soup repertoire to include this one here.  i've made it a few times so far, tweaking it each time until the consistency and flavors were just how i envisioned.  i've used different varieties of winter squash, as well different alliums, various herbs, fennel seeds, fresh fennel, ground ginger,  etc., so the recipe below highlights what i thought tasted best.  all-in-all, soup is a lovely, and forgiving dish, and adding a little of this, and a little of that, turned into a hearty autumnal flavor bomb of a soup!

wishing you all a good one! xo



kabocha squash, fennel + ginger soup w/ spicy coconut cream (v + gf)

inspired by this recipe

just about any variety of squash works well here, just be mindful that if it's smaller than a kabocha squash you will need to adjust the amount of liquid, seasoning, etc.  if you do not have fresh fennel or fresh ginger on hand, fennel seeds and ground ginger can be used in their place. also, if you prefer to use vegetable stock, reduce the amount of salt added in the recipe.  

| makes roughly 6 cups |

ingredients

  • 1 kabocha squash, halved and seeds removed 
  • 1 large leek (or 2 small), white and light green parts sliced
  • 1 clove garlic, chopped
  • 1 small fennel bulb, cored and sliced (reserve some fronds for garnish)
  • 1 knob of fresh ginger (about 3/4 of an inch big), peeled and roughly chopped
  • 2 teaspoons fresh oregano (or 1 teaspoon dry)
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 tablespoon coconut oil
  • 5 cups filtered water (alternatively you could use low sodium vegetable broth - see notes above)
  • 1 teaspoon fine grain sea salt
  • freshly ground pepper 
  • 1 cup spicy coconut cream
  • 1 1/2 teaspoons fresh lemon juice

spicy coconut cream

  • 1 can organic coconut milk
  • 1 teaspoon fresh lemon juice
  • a couple pinches of salt
  • 1/8 teaspoon cayenne pepper 

garnish

  • leftover spicy coconut cream
  • poppy seeds
  • fennel fronds


instructions

  • preheat oven to 375° and line a rimmed baking sheet with parchment.  rub a good amount of olive oil over cut side of squash; place cut side down on baking sheet and place in oven.  cook squash until fork tender - about 50-65 minutes.  let the squash cool until it's ready to handle.  scoop squash out into a bowl and set aside
  • in a large soup pot, heat olive oil and coconut oil over medium heat.  add sliced leeks and oregano, and sauté until leeks are soft; add garlic and cook for 30 seconds.  add the fennel and ginger, and cook for about 5 minutes - until fennel is soft and ginger is fragrant.  add the kabocha, bay leaf, water, salt, and pepper - stir
  • turn the heat up and bring soup to a simmer, cook for roughly 30 minutes, stirring every so often. remove from heat and stir in 1 cup spicy coconut cream (instructions below)
  • in batches, puree soup in a blender, or food processor, until smooth.  transfer soup back to the pot and bring to a low simmer, stir in lemon juice and taste for seasoning (adjust if necessary)
  • serve soup with a dollop of leftover spicy coconut cream, poppy seeds, and chopped fennel fronds

enjoy!

spicy coconut cream

  • whisk the coconut milk a bit if separated; then stir in the lemon juice, cayenne, salt, and pepper.  taste and adjust accordingly