October 17, 2009

Creamy Kabocha Soup





Every time I see my friend Meg, we chat about what we've been cooking and by conversation's end, we are both salivating and swapping recipes. The other day, she sent me this simple recipe for Kabocha soup. I happened to already have one of these beautiful squash, thanks to my generous neighbors (remember those lemon cucumbers and summer squash); so I figured this soup was meant to be.

The amazing buttery, curry fragrance created by the roasting squash and onions is reason enough to make this dish!



Ingredients

2 Kabocha squash
2 yellow onions
6 tablespoons butter
4 teaspoons curry powder
8 cups chicken broth
salt to taste
1/2 teaspoon ground white pepper
1/4-1/2 teaspoon cayenne
plain yogurt

Preheat oven to 375.

Cut squash in half and scoop out seeds. Cut onions in half and peel. Melt butter and mix in the curry powder. Smear the insides of the squash and onion with the butter mixture.

Place onion and squash cut-side down in a roasting pan. Bake for an hour or so, until squash is squishy and soft.

Scoop out flesh of squash, and blend with onion and enough chicken broth to achieve a rich creamy texture. Season with plenty of salt, white pepper, and cayenne.

Garnish with dollop of yogurt.

Serves 6-8

3 comments:

  1. Yummy!

    What about ideas for chili? I made a pot tonight but would love tips and ideas for spices.

    ReplyDelete
  2. Yum. Chili sounds really good to me right about now.
    While there are countless flavor combos for chili, some spices seem undeniably good for this dish: plenty of garlic and onion; ancho, serrano, and chipotle chilies; cumin and cayenne. Some recipes also do well with bay leaf, cinnamon, and/or clove.
    With a black bean chili, I think some creme fraiche, a squeeze of lime, and chopped cilantro leaves would be delish.
    Please feel free to share your tips too. I love hearing about tasty recipes!

    ReplyDelete
  3. I make a soup with similar flavors but this technique is totally different. Mine uses roasted butter nut squash then I toast the curry, add the veggies and blend with chickenstock. I like that your recipe is simpler, and dirties less dishes!
    Cheers.

    ReplyDelete

So good to hear from you... I appreciate each and every note you leave for me!

Thanks,
E

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