Yum! This recipe was a total accident (meaning I threw together leftovers from other meals to make it) but it came out amazing. I will definitely be making this one on purpose many times in the future. It is perfect on a cool fall day. The carrots and squash are sweet in nature, according to Chinese Medicine, and work as a strong tonic for the digestive system. The two also have a healthy dose of beta carotene and other nutritious vitamins.
1 Small Orange Kabocha Squash (or other hearty orange squash), peeled & cut into cubes
5 C Carrots, peeled & cut into coins
1 tsp Salt
1 Tbsp Olive Oil
Ground Pepper
2 tsp Fresh Chopped Garlic
Whole Milk Ricotta, 1 Tbsp per bowl for garnish
Olive Oil & Pepitas for garnish
Saute garlic in Olive Oil in a medium sized saucepan until tender (not brown). Add carrots, squash, salt, and pepper to taste. Cover the ingredients with water and bring to a boil. Once boiling, reduce heat to low and bring to a simmer. Simmer covered about 20 min or until carrots and squash are tender. Remove from heat and puree the entire contents of the pot in a blender.
Serve in large bowls. Top with a scoop of ricotta, a drizzle of olive oil and a sprinkle of roasted pepitas. Enjoy! (Your spleen and stomach will thank you).