Kabocha Squash Soup with Roasted Cashews
 
 
Author:
Serves: 6
Ingredients
  • 1 medium kabocha squash (red or green), cut in half and seeds removed with a spoon
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon peeled and chopped fresh ginger
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ tsp salt
  • fresh ground pepper.
  • 4 cups stock (chicken or vegetable, homemade preferred)
  • ½ cup cream, optional
  • ½ cup roasted cashew for topping
Instructions
  1. Preheat oven to 400°F. Cut kabocha halves into wedges and place on a foil-lined baking sheet. Bake until browned and soft, about 35-40 minutes.
  2. When the squash is cooked, let it cool slightly, then scrape out the flesh and add it to bowl.
  3. Heat olive oil in a soup pot over medium heat. Add the onions and cook until soft and translucent, about 5 minutes, stirring often. Add the garlic and ginger and cook another 2 minutes. Add the spices, salt, and pepper. Mix well and cook for another two minutes.
  4. Add the cooked squash and the chicken broth.
  5. Bring the soup up to a boil, then reduce to a simmer, partially cover, and cook for 15 minutes.
  6. Purée soup in batches in a blender, transferring to a clean pot. (Use caution when blending hot liquids.)
  7. If necessary, thin to desired consistency with water or cream, if using.
  8. Ladle soup into large bowls and top with roasted cashews.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2016/11/07/kabocha-squash-soup-with-crispy-chickpeas/