Chilled Kabocha Squash Soup

A refreshing and delicious recipe capturing the wonderful flavors of fall and kabocha.

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Recipe

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Yield
Servings
Recipe CategoriesAppetizers & Snacks Asian Soups & Stews

Ingredients

2stalkcelery, peeled and chopped
1eachlarge onion, chopped
3Clovegarlic, smashed
1Teaspoonfresh ginger, grated
1⁄4CupButter
2CupKabocha peeled, seeded, and diced (Peel very carefully with a sharp peeler then cut in half and dice)
1Teaspoonturmeric powder
1⁄4Cupsake
1⁄4Cupmirin
1Quartchicken stock or chicken broth
3Cupcream
 eachsalt and white pepper to taste

Instructions

  1. In a large saucepan, sauté celery, onions, garlic, and ginger in butter until soft.
  2. Add squash and turmeric and sauté for 2 minutes before adding sake and mirin.
  3. Add chicken stock and bring to boil.
  4. Add cream, lower heat and reduce by one third, making sure to check the consistency while reducing.
  5. Blend the soup in a blender or with an immersion blender. If using a blender, be sure to keep the air cap open and use the pulse action so that you don’t get burned.
  6. Season with salt and pepper to taste.
  7. Strain through a medium fine sieve.
  8. Refrigerate soup and serve chilled, garnish with rice crackers.

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