You
start with cutting the squash open and giving it an olive oil, salt, pepper,
and sage rub. Then you roast it for about half an hour. On the upside, if you
roast the squash before putting it into a soup, you won’t have to deal with all
the pain that comes with removing the thick skin off. All you need to do is
scoop out the now softened flesh and dump it into a pot with the chicken broth.
This
rich and creamy squash soup is what you need for cold and rainy days. If food
can feel like a warm hug, this is it.
Kabocha Squash Soup (Makes 4 servings)
2.4 lbs. Kabocha squash (more or less)
olive oil
fresh sage leaves
salt
pepper, freshly ground
1 tbsp olive oil
2 garlic cloves, minced
6-8 pieces shiitake mushrooms, torn into small pieces
1 green bell pepper, diced
1 inch nub of ginger, crushed and minced
2 ½ cups chicken broth
¼ cup heavy cream
¼ tsp allspice
fresh basil, to garnish
Position a rack in the middle of the oven and preheat oven to 425 degrees F.
Slice the squash in half or quarters and scoop out seeds and strings. Place the squash pieces in a roasting pan. Slather the flesh with olive oil and generously sprinkle with salt and freshly ground pepper. Scatter the sage leaves on top and roast in the oven for 25-30 minutes.
Meanwhile,
prepare the rest of the ingredients.
Heat
olive oil in a large pan over medium heat. When the oil is hot, but not
smoking, sauté the garlic until it turns golden brown. Add the shiitake
mushrooms and cook for about 2 minutes until it starts to soak up the oil. Toss
in the ginger and let cook for about a minute until it is fragrant. Stir in the
diced bell pepper and let cook until it glistens, about 2 minutes. Turn the
burner off and remove the pan away from the heat. Set aside.
Allow
the squash to cool down first before handling it. Burning your fingers is not
worth it! In my case, I roasted it the day before and kept it in the
refrigerator. Scoop the squash pulp into a medium size pot. Pour in the chicken
broth and cover. Turn the heat on to medium and bring to a rolling boil. Once
the broth is boiling, remove the cover and mash the squash with a potato
masher, a fork, or a thick wooden spatula (what have you). The first mash will
still leave you with some chunks, that’s ok.
Cover
the pot partially and allow to boil for another 3-5 minutes. Mash some more
until the squash resembles a puree. Turn the heat down to medium low and let
cook, uncovered, for 10-12 minutes until the soup thickens. Stir in the sauteed vegetables, pour the heavy
cream, and toss in the allspice. Let cook for 10 more minutes. Taste and see if you need salt
and pepper, I didn’t need to add any.
Serve
hot with a garnish of fresh basil. Best enjoyed with some good bread, or better
yet, a radish with fleur de sel bruschetta.
Gah I wish I could find more kabocha around here since it is seriously my favorite but it has been hiding from me. This soup sounds like the perfect way to cure those rainy/gray day blues!
ReplyDeleteThis looks fantastic! It would definitely make me want to come home to leftovers for sure!
ReplyDelete