BT's Kabocha Squash and Pear Soup
Ingredients:
2 tablespoons ghee (vegetable oil or coconut oil)
1 teaspoon mustard seeds
2 large cloves of garlic, crushed
1 tablespoon freshly grated ginger
1 teaspoon harissa
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 large leek
1 small bunch fresh cilantro
1 medium kabocha squash
3 ripe pears
1 small potato
2 tablespoons Poire Williams or any Eau de Vie
1/2 teaspoon sugar
6 cups (1450 ml) filtered water
1/2 lemon
kosher salt
ground black pepper
Directions:
Roast kabocha squash in oven at 220 degrees C. (425 F.) for 25 minutes.
Remove from oven and let cool.
Remove skin and seeds and discard
Place heavy gauge pot on medium low heat.
Add mustard seeds. Toast seeds until they begin to pop - approximately 1 minute.
Add ghee to toasted mustard seeds. Turn heat to low.
Add harissa, nutmeg, and cloves. Stir.
Rough chop leek. Add to pot. Raise the flame to medium.
Sauté for 3-5 minutes or until the leek begin to lose their color.
Add garlic and ginger.
Add 1/2 bunch of cilantro and add to leek mixture.
Peel pears and slice into leek mixture.
Add a pinch of kosher salt, a couple of grinds of black pepper and cook for 2 more minutes.
Add Poire Williams and sugar.
Add water.
Bring to boil.
Peel potato and rough chop.
Add squash and potato to mix.
Cook on low-medium heat for 20 minutes or until the potato is thoroughly tender.
Remove from heat. Blend with a wand blender. If soup is too thick add another cup of water.
Chop remainder of cilantro.
Squeeze lemon juice into soup. Taste for salt and pepper.
Serve with chopped cilantro.
Enjoy! !בתיאבון
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