February 01, 2013
Kabocha Squash Soup
A deliciously creamy and spiced kabocha squash soup with a hint of sweetness from the cinnamon sugar sour cream.
Yield: 40 oz Serving Size: 8 oz Number of Servings: 5Soup Ingredients / U.S. Standard: Olive oil, extra-virgin - 2 tbsp. Kabocha squash, peeled, seeded, large dice - 35 oz. Carrot, peeled, large dice - 5 oz. Celery, large dice - 5 oz. Apple, granny smith, peeled, seeded, large dice - 4 oz. Onion, white or yellow, large dice - 5 oz. Garlic, rough chop - 2 tbsp. Ginger, grated - 1 tsp. Paprika - 1 tsp. Cayenne pepper - 1 ½ tsp. Cinnamon, ground - 1 ½ tsp. Vegetable stock, divided - 4 ½ cups Salt, kosher - 1 tsp. Toppings: Pine nuts, toasted - ¼ cup Mushrooms, crimini, sliced and blanched - 4 oz. Sour Cream - ¼ cup Cinnamon - 1/8 tsp. Sugar - ¼ tsp. Method of Preparation:
- Gather all the ingredients and equipment.
- Wash, peel, and wash the squash, carrot, celery, and apple. Set aside.
- In a large stock pot add olive oil and heat over medium heat.
- Add onion, and cook until translucent. This should take about 3-5 minutes.
- Add garlic and ginger and cook for an additional minute.
- Next, add in the kabocha squash, carrot, and celery.
- Cook for 8-10 minutes until slightly softened.
- Add in paprika, cayenne pepper, and cinnamon, stir to coat evenly.
- Next add in 4 cups of the vegetable stock. Reserve the remaining ½ cup – this will be used to blanch the mushrooms.
- Bring stock pot to a boil, reduce to a simmer and cook for 20 minutes or until squash is fork tender.
- While the soup is simmering, take a small dry sauté pan and add the pine nuts.
- Cook over medium heat until lightly toasted but do not burn them.
- Remove the pine nuts and set them aside to garnish the soup with.
- In the same sauté pan add the remaining ¼ cup of vegetable stock and bring to a simmer over medium heat. Add the sliced mushrooms and cook for 6-8 minutes.
- Once the mushrooms have finished cooking, set them aside in a small bowl to garnish the soup with.
- Add the mushroom stock to the simmering stock pot.
- To create the sour cream topping place the sour cream in a small bowl.
- Add the cinnamon and sugar and mix well. Taste for seasoning and adjust if necessary.
- Turn off the stock pot.
- In a heavy duty blender puree soup (in batches if needed), until smooth.
- Return back to the stock pot, season with salt.
- Taste for seasoning and adjust if necessary.
- Soup temperature must reach 165°F before serving.
- Soup should be held at 135°F
- Serve immediately in a large bowl topped with mushrooms, pine nuts, and a teaspoon of cinnamon sugar sour cream.
- Cool remaining soup to 41°F as quickly as possible, buy placing the a container of the remaining soup in an ice bath to help with the cooling process. Store in a refrigerator for up to 5 days.
- To reheat the soup, place it in a stock pot and cook over medium-low heat (do not boil) until it has reached 165°F for 15 seconds.
- This is a blended soup, so using a rough chop on the vegetables is a good way to save some time during preparation.
- For a vegan option you may substitute out the sour cream for vegan sour cream such as “Tofutti Better Than Sour Cream”