Kabocha Squash Soup With Crème Fraîche Recipe
Kabocha Squash Soup With Crème Fraîche Recipe
Kabocha is a type of winter squash commonly used in Japanese and Thai cuisine that is becoming more common in supermarket aisles today. Here, it is used similarly to butternut squash to make a simple and delicious puréed soup.
Servings
8
Ingredients
- 2 large kabocha squash
- 2 tablespoon butter
- 1 large yellow onion, chopped roughly
- 1/4 cup white wine
- 4 cup homemade chicken stock*
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/4 cup brown sugar
- kosher salt and white pepper, to taste
- 1/2 cup crème fraîche, for garnish
- whole nutmeg, grated, for garnish
Directions
- Using a large knife, carefully split the squash in half and remove the seeds. With a peeler, carefully remove the skin. (It is important to remove all of the green, as the skin is extremely bitter.) Chop into 2-inch pieces.
- In a large, heavy-bottomed stockpot over medium-high heat, add the butter and cook until it is browned. (For this soup, it is important the butter browns, as it adds a nutlike flavor.) Add the onions and cook until translucent, stirring occasionally. Add the white wine and simmer for 5 minutes. Continue by adding the kabocha squash and chicken stock. Bring to a boil. Reduce heat to medium and let simmer for about 20 minutes or until the squash pieces are soft. Add the heavy cream and bring back to a simmer. Remove from heat.
- In a blender, blend the soup in small batches until smooth. Pour the blended soup through a fine sieve into a clean stockpot. Return the soup to medium-high heat and whisk in the butter and brown sugar until combined. Taste and adjust seasoning with salt and white pepper. Keep hot until ready to serve.
- Ladle the soup into individual soup bowls and garnish with crème fraîche and freshly grated nutmeg. Serve immediately.