Roasted Kabocha Squash Soup Recipes

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ROASTED KABOCHA SQUASH



Roasted Kabocha Squash image

Simple, easy recipe.

Provided by D. Shiznit

Categories     Side Dish     Vegetables     Squash

Time 45m

Yield 4

Number Of Ingredients 3

1 kabocha squash, cut into wedges and seeded
sea salt to taste
1 tablespoon olive oil, or as needed

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



Roasted Kabocha Squash Soup with Pancetta and Sage image

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

1 (4-lb) kabocha squash, halved and seeded
1 cup vegetable oil
20 whole fresh sage leaves plus 1 1/2 teaspoons chopped fresh sage
1/4 lb sliced pancetta, coarsely chopped
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
3 1/2 cups chicken broth
3 1/2 cups water
1 tablespoon red-wine vinegar

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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2019-09-24 Drain the water and reserve the boiled kabocha. See tips for how to cut a kabocha squash. Add all the ingredients (except the reserved ¼ cup of …
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Total 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
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2014-12-27 3 cups chicken or vegetable stock. 1. Preheat the oven to 400°F. Season the kabocha halves generously with salt and pepper, drizzle each …
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  • 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.
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