a friend of mine had been reading alicia silverstone's new book and told me that her favorite squash was the kabocha. she was curious what it tasted like and suggested i make something with it.
naturally soup seemed like a good, quick option.
this version is so rich and creamy, and topped with crispy fried leeks and the toasted seeds makes for a wonderful starter or side for the holidays.
raosted kobacha squash soup
w/ crispy fried leeks
serves
6-8
1
medium to large kabocha squash
2
cloves garlic – chopped
½ yellow
onion – chopped
2
celery ribs – chopped
1
carrot – chopped
4
cups broth
½ cup
dry sherry
1
cup cashew cream sauce
1
leek – sliced
seeds
from the squash
1
tsp curry powder
1
tsp turmeric
olive
oil
½ cup
canola oil
salt
and pepper
hot
water (in case you need to thin out your soup a bit)
heat
your oven to 400 degrees.
peel
your squash and seed and cut into 1-inch pieces. toss with olive oil, salt and pepper and the garlic, and
roast for 40-50 minutes, or until soft.
in the
meantime, in a medium pot, add 1 tbsp olive oil and your onions. cook until transparent. add your dry sherry and reduce for 5
minutes. You can now add you
carrot and celery. cook until
slightly al dente. add the broth
and continue to cook on medium to low.
in a
small saucepan, bring the canola oil to a higher heat and add your leeks. Let them fry, stirring constantly until
they brown just slightly. remove and
drain.
once
the squash is finished, add it to your broth. add your curry and turmeric.
toss
your seeds in a little olive oil and throw them into the oven for 20 minutes,
or until browned.
remove
the soup from heat and with an immersion blender, blend until silky
smooth. put back onto a low heat
and add your cashew cream sauce. if
you should need to, add hot water
or broth to thin the soup should it be too thick.
add
salt and pepper to taste.
garnish
with the leeks and seeds.
serve
with a crisp white wine.
enjoy!
-- qqdtskmnxm
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Posted by: Miu Miu Handbags | March 29, 2013 at 05:18 AM
This will go well with the grilled tkaryiei pork tenderloin we are having for Easter dinner. Another side will be smashed yams with pineapple. We enjoy using leeks andoften use them (chopped and sauteed) as one layer in a quiche. Farmers' markets usually have them.
Posted by: Gopi | October 01, 2012 at 10:17 PM