ingredients
all
1 Medium Kabocha Squash
halved & seeds removed
1/4 cups Brown sugar
Nutmeg
dash
4 tbsp Butter
2 Yellow Onions
sliced
1 Clove Garlic
smashed
2 ribs Celery
chopped
3 leaves Sage
1 1/2 qt LMM Vegetable Stock
1/2 cup Organic Cream
Salt
cookware
This soup, with its hearty flavors and deep orange color, is autumn in a bowl.
1
Heat oven to 350 degrees.
2
In an oven proof baking dish, place squash cut side up season with salt, pepper, nutmeg, and brown sugar. Split butter between the Kabocha halves.
3
Roast for 30-40 minutes, or until tender.
4
When tender, scoop out the cooked flesh and discard the skins (You can include the skins--It will give the soup a green tint).
5
In a medium pot, add a little butter, onion, garlic, celery, and sage. Cook over medium heat, until tender.
6
Add roasted squash and stock, and cook for another 15 minutes to develop flavors.
7
Add cream and cook for another 5 minutes.
8
Blend and pass through chinois. Adjust seasoning.
9
Garnish with sliced pear, toasted walnuts, and/or pomegranate seeds.
notes
Though the recipe is long, the active cooking is light. Other winter squashes work just as well--consider Red Kuri or Hubbard.