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Eats & Drinks 21 Nov 2012

Kabocha Squash Soup

As seen in Star Magazine, this soup is the perfect creamy and festive appetizer for any incredible winter feast.

Photo Courtesy of Casey Brodley

Ingredients: 

2 medium-sized kabocha squash

3 tbsp olive oil, divided into two portions

Salt and pepper

½ cup finely diced onion

2 tsp ginger

4 to 6 cups chicken broth

Mascarpone Cheese (for garnish)

Candied Pecans (for garnish)

Pomegranate seeds (for garnish)

2 small Pumpkins (hollowed out and wiped clean)

Preparation: 

  1. Preheat the oven to 375˚F.
  2. Carefully cut each kabocha in half. Rub the cut surfaces with 1 tbsp oil and sprinkle generously with salt. Place on a baking sheet, skin sides down, and roast in preheated oven for 45-60 minutes or until the squash is very tender. Set aside to cool.
  3. Meanwhile, heat the remaining 2 tbsp olive oil in a large, heavy-bottomed pot over medium-high heat. Add onions and sauté for 8-10 minutes, or until soft and golden. Add the ginger and cook for 1 minute longer, or until fragrant.
  4. Using a spoon, scoop the flesh from the cooled squash into the pot. Stir in 4 cups water (or broth), and bring to a boil. Reduce heat to low and simmer for 15-20 minutes to let the flavors blend. Remove from heat.
  5. Using an immersion blender or food processor, process the soup until you have a thick, smooth purée (if it looks too thick for your tastes, stir in more water/broth, a half a cup at a time, until you reach your preferred consistency). Adjust seasoning with salt and pepper, then serve in hollowed out small pumpkins with a dollop of mascarpone, candied pecans and a few pomegranate seeds.

 

About the author

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Pandora

Pandora’s Addictions: Overly high heels, cooking for her husband Jason, strong coffee, taking beautiful photographs, curling up with a book (every day of the week), playing the piano, Notre Dame football, The Rolling Stones, English tea, wizards, puppies, singing any Broadway song, Cadbury’s chocolate, French wine. View All of Pandora's Articles

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