Roasted Kabocha Squash Soup Recipes
ROASTED KABOCHA SQUASH
Simple, easy recipe.
Provided by D. Shiznit
Categories Side Dish Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
- Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.9 g, Fat 3.7 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 90.3 mg, Sugar 5.6 g
ROASTED KABOCHA SQUASH SOUP WITH PANCETTA AND SAGE
Categories Soup/Stew Blender Pork Vegetable Appetizer Squash Fall Sage Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings (about 11 cups)
Number Of Ingredients 10
Steps:
- Roast squash:
- Preheat oven to 400°F.
- Roast squash, cut sides down, in an oiled roasting pan in middle of oven until tender, about 1 hour. When cool enough to handle, scrape flesh from skin.
- Fry sage leaves while squash roasts:
- Heat vegetable oil in a deep small saucepan until it registers 365°F on a deep-fat thermometer. Fry sage leaves in 3 batches until crisp, 3 to 5 seconds. Transfer leaves with a slotted spoon to paper towels to drain.
- Cook pancetta and make soup:
- Cook pancetta in a 4-quart heavy pot over moderate heat, stirring, until browned. Transfer pancetta with slotted spoon to paper towels to drain.
- Add olive oil to pancetta fat remaining in pot, then cook onion, stirring, until softened. Stir in garlic and chopped sage and cook, stirring, until fragrant, about 1 minute. Add squash, broth, and water and simmer 20 minutes to blend flavors.
- Purée soup in batches in a blender, transferring to a bowl. (Use caution when blending hot liquids.) Return soup to pot and reheat. If necessary, thin to desired consistency with water.
- Stir in vinegar and salt and pepper to taste.
- Serve sprinkled with pancetta and fried sage leaves.
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Ratings 41Category Appetizer, Sides, SoupsCuisine American, Asian, Japanese, KoreanTotal Time 50 mins
- Optional: Remove the skin from the kabocha by scooping out the flesh or peeling the skin. The skin will darken the color of the soup but won't alter the taste.
- If Using Raw Kabocha (Skip to Step 3 If Using Roasted Kabocha): If you prefer to boil the kabocha instead of roasting for this soup, add 3 cups of cubed raw kabocha (roughly 1 inch pieces) into large pot and fill it with just enough water to cover the kabocha pieces. Bring to a boil and cook until the kabocha pieces are soft and tender, about 15 - 20 minutes. Drain the water and reserve the boiled kabocha. See tips for how to cut a kabocha squash.
- Add all the ingredients (except the reserved 1/4 cup of coconut) to a high speed blender and blend on high until you get a smooth consistency. Separate into batches if needed.
- Pour the blended mixture into a large pot. Add any optional flavorings at this time. Bring the soup to a boil. Boil for 3 to 4 minutes and season with salt & pepper to taste.
KABOCHA SQUASH SOUP RECIPE | GOOP
From goop.com
Servings 3-4Category Detox & Cleanse Recipes
- 1. Preheat the oven to 400°F. Season the kabocha halves generously with salt and pepper, drizzle each with 1 tablespoon olive oil, and place flesh side down on a parchment-paper-lined or foil-lined baking sheet. Bake until browned and tender, about 35 minutes.
- 2. Meanwhile, heat the coconut oil in a heavy-bottomed saucepan over medium heat. Add the sliced onion and a pinch of salt, stir, then turn down the heat to medium-low. Cover the pot and cook for about 20 minutes, stirring occasionally, until the onions are very soft and sweet.
- 3. Add the garlic, ginger, and ground spices; turn the heat back up to medium-high; and sauté for 1 minute. When the spices are fragrant but not burned, add the stock and another big pinch of salt. Partially cover the soup and let it simmer gently until the squash is ready.
- 4. When the squash is cooked, let it cool slightly, then scrape out the flesh of one half and add it to saucepan. You should have about 2 cups cooked squash. Bring the soup up to a boil, then reduce to a simmer, partially cover, and slowly cook for 10 minutes.
ROASTED KABOCHA SQUASH SOUP - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (6)Total Time 1 hr 25 minsCategory Main, SideCalories 220 per serving
- Cut the squash into quarters (see blog post above to learn how to cut kabocha safely). Cut the onion into quarters, leaving the skin on. Chop the ginger and peel the garlic cloves.
- Line a baking tray with parchment paper. Spread the kabocha squash, onion, ginger and garlic on the tray.
- Drizzle with 1 tablespoon maple syrup, the olive oil, and the maple syrup. Rub it on to the squash evenly with your hands. Sprinkle 1/2 teaspoon of salt over it.
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