• 1 medium onion peeled and chopped
  • 1 leek chopped
  • 10-16 cloves garlic, peeled and chopped
  • 2 stalks celery, chopped
  • 2 Tbsp. olive oil
  • 1 1/2 quarts chicken stock or vegetable stock (preferably homemade)
  • 2 medium potatoes, washed and cut up
  • 1 tsp. turmeric
  • Pepper
  • 1 small to medium kabocha or hopi squash (any sweet squash will do)
  • Salt
  • Sauerkraut



Sauté onions, leeks, garlic and celery gently in butter until soft. Add stock and potatoes. Bring to boil. Add turmeric and pepper. Simmer, covered, until potatoes are tender, about 20 minutes. Add peeled squash and simmer about ten minutes more until squash is tender, about 10 minutes. Puree soup with a blender. Season with salt to taste, and add sauerkraut to each bowl once it is cool to touch.

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