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Writer's picturebrkt-ברקט

Kabocha And Green Apple Soup

Kabocha squash is very dense and slightly mealy. This is an excellent combo when it is fried or baked with plenty of oil. In a soup, if it is the only ingredient it loses some of its appeal because the texture is lost and the nutty flavor is quite mild. I try to pair it with something green and fresh. I am not sure where this intuition comes from but any of fennel, celery, bitter greens and herbs, is a match for it and a complement to it.


This week the kabocha squash is paired with green apples to lighten the texture and to brighten the taste. There is also a splash of Calvados to help the apples express themselves.


BT's Kabocha And Green Apple Soup


Ingredients:

1 medium Kabocha squash

2 medium green apples

2 carrots

1 medium leek

1 clove garlic - crushed

1 red chili

1 small potato

1 small fennel bulb

1 tablespoon fresh grated ginger

2 tablespoons Calvados (optional)

2 tablespoons vegetable oil

1 teaspoon sugar

1 teaspoon kosher salt

1/4 teaspoon celery salt

fresh ground pepper

3 sprigs fresh thyme

10 fresh beet leaves (can use arugula or baby chard)

6 cups (1.5 l) filtered water


Directions:

Turn oven on to 375 F. (190 C.)

Peel carrots

Poke several holes in squash

Place carrots and squash in a baking dish and roast for 1 hour

Wash leek thoroughly and rough chop

De-seed and peel squash and chop into large chunks

Rough chop carrots

Rough chop fennel

Remove seeds and veins from chili and slice in rings

Place heavy gauge cocotte on medium flame

Add oil

When oil is hot add garlic and chili and ginger

Sauté 1 minute

Add leek and fennel

Sauté 2-3 minutes or until leeks begin to wilt

Add carrots and squash

Add sugar and salt and celery salt

Sauté 4-5 minutes

Add Calvados

Add water

Peel potato and add to mix

Place thyme on surface of soup

Cover, reduce flame to low and simmer for 20 minutes

Remove thyme stalks

Purée soup with wand blender

Rough chop leaves and add to soup before serving


Enjoy! !בתיאבון








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