|A healthy and filling soup!!|
Anyway, this is a soup made from chunks of kabocha squash and ginkgo nuts. I guess you can categorize it as a health soup, since kabocha and ginkgo nuts are believed to improve memory and intelligence. Ginkgo nuts are also believed to have aphrodisiac properties. This is a hearty soup that is great for those cold days in winter but you can make it anytime, since kabocha squash is available all year round basically.
4 cups water or vegetable stock
1 small or medium sized kabocha squash
1 1/2 cup ginkgo nuts, removed of shell
salt and pepper for taste
Bring water to a boil in a pot with 1 tsp salt.
Roughly peel kabocha squash. Cut in half, remove seeds and cut into chunks and rinse under cold water.
Rinse ginkgo under cold water.
Once water boils, add in squash and stir. Cook over medium-high heat until squash is tender or when a fork can easily poke through. Add in ginkgo seeds and simmer for 10 minutes (add in more water if needed). If you like your squash to be thick, then simmer longer so that the squash can break down. Season to taste.
Serve nice and hot.
Tip: If you like your soup to be creamy, add 1/2 cup half and half cream with the ginkgo seeds.
Note: Please be cautious when using ginkgo nuts because it may cause allergic reactions. See your physician if you wind up getting headaches since ginkgo nuts is a natural health product.
|Ginkgo seeds, unshelled|