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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