Kabocha Squash Soup


2 kabocha squash, halved and seeded
3 tablespoons brown sugar
5 tablespoons butter
½ medium onion, julienned
water, to almost cover
pinch nutmeg
pinch cinnamon
2 tablespoons maple syrup
8 oz. heavy cream
sea salt


Place the squash in a roasting pan and sprinkle each side with ½ tablespoon of brown sugar. Place a tablespoon of butter in each cavity. Add a little water in the pan and loosely cover with foil. Roast at 325° until squash is very soft. Remove and let cool.

Scoop out squash and set aside. In a pot at medium heat, add the remaining tablespoon of butter and melt. Add onions and lightly sweat for 2-3 minutes. Add squash and sauté for another 5 minutes. Add water to almost cover and cook together for about 15 minutes. Remove from heat and puree in blender in small batches taking care to not start it too high or hot as it will blow out the top of your blender. When all is pureed smooth return to pot and season with remaining tablespoon of brown sugar, cinnamon, nutmeg, maple syrup and heavy cream. Simmer at medium-low temperature for about 5 minutes to let the flavors marry. Season with sea salt to taste.

From: Chef David, Latitude 41

Ingredients: brown sugar, butter, cinnamon, heavy cream, kabocha squash, maple syrup, nutmeg, onion, salt

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