Soup of Roasted Kabocha Squash with Toasted Pine Nuts
Episode 14: Laurie's Menu
Serves 4 to 6
|1||Kabocha squash, skin and seeds removed, flesh cut into wedges (about 3 1/2 pounds / 1.6 kg)|
|1||large brown onion, cut into 8 wedges|
|4||garlic cloves, peeled|
|3 tablespoons||olive oil|
|4 cups/946 ml||chicken stock|
|(about) 2 cups /150 ml||water|
|1 cup/225 ml||heavy whipping cream|
|1/3c. /50 g||pine nuts|
- Preheat the oven to 450°F/232°C. Toss the squash pieces, onion and garlic with the oil in a large roasting pan. Sprinkle with salt. Roast for 1 hour, or until the squash and onions are tender and golden brown. Heat the stock in a large pot over medium-high heat.
- Transfer the squash, onion and garlic to the stock. Add enough water to just cover the squash. Bring to a boil over high heat. Decrease heat to medium-low and simmer gently for 20 minutes, or until the squash is very tender. Remove from the heat and allow the soup to cool slightly.
- Working in batches, puree the soup in a blender until smooth. Strain the pureed soup into another pot. Stir the cream into the soup and bring to a simmer over medium-high heat. Meanwhile, toast the pine nuts in a small sauté pan over medium heat for 8 minutes, or until golden brown.
- Ladle the soup into bowls. Garnish with the pine nuts and serve.
Check out more recipes for Soups