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Kabocha Squash Soup With Fennel and Roasted Red Pepper Coulis

I eat with my eyes first. This soup was born out of a beautiful orange and green kabocha squash, tender young fennel with long grassy fronds and deep red peppers.



BT's Kabocha Squash Soup With Fennel And Roasted Red Pepper Coulis


Ingredients:

For Soup:

One medium sized kabocha squash (acorn or pumpkin are good substitutes)

1 medium leek - white and light green parts only

3 small young fennel bulbs

2 medium carrots

2 small ribs celery and leaves

1 small potato

1 ripe fruit (pear, persimmon, apple, quince)

1 tablespoon olive oil

1 tablespoon vegetable oil

1 red chili

2 cloves garlic - crushed

1 teaspoon fresh turmeric - grated

1 teaspoon fresh ginger - grated

1/2 teaspoon dry thyme

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground coriander

1/4 teaspoon sugar

3 sprigs fresh thyme

2 bay leaves

1 lemon - juice and rind

Fennel fronds

1 small bunch mint

1 small bunch fresh parsley

1 teaspoon kosher salt

ground black pepper

6 cups (1.5 l) filtered water


For Roasted Red Pepper Coulis: (optional)

1 large cubanelle red pepper

1 clove garlic

1 tablespoon olive oil

1/4 teaspoon kosher salt


Directions:

For Soup:

Preheat oven to 375 F. (190 C.)

Pierce skin of squash in several areas around stem

Place squash in baking dish and roast for 45 minutes

Remove squash and let cool before removing skin and seeds

Reserve roasted squash

Thoroughly clean leek and rough chop

Seed and chop fruit

Peel carrots and potato and rough chop

Dice celery

Rough chop fennel

Cut chili in rings - include veins and seeds

Add oils to heavy gauge cocotte and put flame on medium

Add coriander, both gingers and turmeric to pot

Sauté 1 minute

Add leek, fennel, celery and chili

Sauté 2 minutes

Reduce flame to low

Add garlic and fruit and salt and continuing sautéing until contents are entirely wilted

Boil water and add to pot

Add squash, carrots, potatoes, fresh thyme and bay leaves

Bring soup to boil

When soup is boiling, lower flame and let simmer for 20 minutes

Remove soup from heat

Discard thyme and bay leaves

Purée soup with wand blender

Wash mint and fennel fronds and parsley

Remove stems

Zest lemon

Squeeze lemon juice

Combine juice, herbs and sugar in a small bowl and blend for 2 seconds - rough chop

Add herb mixture to puréed soup

Add several grinds black pepper


For Roasted Red Pepper Coulis:

Set pepper over open flame and char (until skin is black) on all sides

Place pepper in plastic bag and leave for 5 minutes to soften outside peel

Using your hands, roll the pepper inside the bag back and forth until peel is removed

Deseed and stem the pepper and add to bowl

Add garlic and salt and purée

Drizzle oil into pepper mix

Place in jar and refrigerate


To Serve:

Serve soup cold, at room temperature or hot

Add labne, herbs, red pepper coulis


Enjoy! !בתיאבון













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