One of my favorite fall foods is squash. I love pumpkins, butternut, acorn, delicata and the rest. I originally bought a kabocha (Japanese pumpkin) for the purposes of light steaming and stuffing with a rice pilaf. However, since I was on a phone call at the time of said steaming, I way overcooked the poor thing. Whoops.
It was so mushy that it was only suitable for a mash…or a soup.
So make soup I did. I sautéed some onions and an apple, added vegetable stock, and puréed the whole thing. I even got to break out my new immersion blender for the first time. It was so easy that I’d recommend it as a last-minute appetizer idea for Thanksgiving. Here’s the quick recipe:
Kabocha (Japanese Pumpkin) Soup
Ingredients:
- 1 medium kabocha squash (about 2 pounds; butternut, acorn, etc. will do)
- 1 Tbsp canola or vegetable oil
- 1 medium yellow onion, chopped medium
- 1 medium granny smith apple (any sour cooking apple will do), chopped medium
- 4 cups of vegetable broth (can use chicken broth if you’re cooking for omnivores), more in reserve if you prefer a thinner soup
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp nutmeg
- salt and pepper to taste
Directions:
- Steam the squash. If you have a large enough steamer basket (or colander), you can put the whole thing in, then cut up the squash and scrape out the seeds afterwards. However, if your steamer basket isn’t large enough, cut the squash and scrape out the inside and then cut it into pieces small enough to fit your basket. It will be finished when you can prick the squash with a knife very easily and without resistance.
- While the squash is steaming, heat up the oil in your large sauce pan or stockpot (whatever you’re using for the soup) over medium heat. Sauté the onion and the apple until the onion is translucent and the apple is soft. Tip: There should be some brown bits at the bottom of the pan, but the apple and onion should not burn (if they are, immediately turn down the heat and add a few tablespoons of the vegetable broth).
- Once the squash is finished steaming, cut it into roughly 1 inch cubes (if it is a non-orange colored squash, you may also choose to remove its skin, since it will muddy the color of the soup). Add the squash and the vegetable broth to your stock pot with the apple/onion mix. Simmer for about 10 minutes, during which time you can also add the seasonings. Add salt and pepper to taste.
- Let the mixture stand for 10-15 minutes before puréeing. I’d recommend using an immersion blender if you have one and are using a large stock pot (to avoid splatter; also, follow the directions that come with your immersion blender). If you don’t have an immersion blender, use a regular counter-top blender. Tip: Be sure to purée in batches in a blender, and to leave the top lid open (or keep the middle hole open) for venting steam so that the steam doesn’t build up and explode.
- Once the soup is fully puréed, reheat in the stock pot to serve. Add additional broth if you prefer a thinner soup.
This soup can be made ahead of time and reheated at the time of serving.
Serves 4. |
