Roasted Kabocha Squash Soup
This weekend, the two of us were cooped up indoors with a cold. When I’m sick (especially when I have a sore throat), I want soup. Usually, I make chao ga (chicken rice porridge) but I had a kabocha squash sitting around and thought I’d try something new.
I have never cooked a kabocha squash before but we bought it because we love red pumpkin curries at Thai restaurants. Because of the squash’s texture, the soup is creamy without requiring any actual cream. The sweetness of the squash is offset by the pancetta and sour cream. Served with some crusty sourdough bread, we had a comforting meal that helped put us on the mend.
Roasted Kabocha Squash Soup (recipe adapted from Epicurious)
- 1 (4-lb) kabocha squash, halved and seeded
- 1 cup vegetable oil
- 20 whole fresh sage plus 1 1/2 teaspoons chopped fresh sage
- 1/4 lb sliced pancetta (or bacon), coarsely chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth (add 2-3 cups if you want a thinner soup)
- sour cream
- Cut the squash in half, seed it, and place the halves face side down on an oiled roasting pan. Roast the squash at 275F until you can pierce it easily with a knife (took me ~90 minutes). Scrape the flesh from the skin.
- Fry the sage leaves in hot vegetable oil (2-3 seconds each) and set aside.
- Brown pancetta and set aside. Add olive oil to rendered pancetta fat and sautee onions until translucent. Add garlic and chopped sage until fragrant. Add squash and broth and simmer 30 minutes or until done.
- Blend in batches (I use a hand blender) and add more liquid if you want a thinner soup.
- Add salt & pepper to taste. (I used truffle salt)
- Serve with a dollop of sour cream and sprinkled with pancetta and fried sage leaves.
As with all soups, the flavors get even better the following day.