Kabocha Squash Soup

Kabacha Squash Soup

Unfortunately our markets are over and some of the growers are shutting things down, but one nice surprise was the Kabocha  squash that Deloris has been bringing to the markets for the last month it seems. What a great fall harvest soup to have!!!

Kabocha is a winter squash with a lovely deep orange flesh and sweet, smooth texture much like a pumpkin. I could be used in pies and other sweets or anything else you might use a pumpkin for, but is delicious in this savory Autumn Soup as well. Serves 4.
1 Medium Kabocha squash
1 medium yellow onion
2 T light olive or vegetable oil
1 qt chicken or vegetable stock
½ t ground ginger or 1 inch of fresh, chopped fine
½ t garlic powder or 2 cloves of fresh, chopped garlic
Salt to taste

1) Prepare the squash: Cut it in half and scoop out the seeds, then place the cut sides down on a greased baking sheet and bake at 350 for about ½ hour or until you can easily insert a fork. Take it out and let it cool. Once it is cool enough to handle, scoop the flesh out with a spoon and cut it into cubes.

Squahs diseted



Two HalvesScrapping squash out













Diced aquash






2) Peel and dice the onion and sauté it in the oil until it is caramelized and turning light brown. Then add the garlic and ginger and cook a few more minutes.
Saute onion





3) Add the stock and the squash and heat just to a simmer. Puree the soup with an immersion blender or put it in a food processor or blender until it is smooth.

















4) Bright the soup back to a simmer over medium heat, add the white pepper and vinegar, and add salt If desired.
4) Serve. Garnish with a few fresh chives or a leaf of Italian Parsley.


Chef Marta




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