Kabocha Squash Soup With Creme Fraiche Caramelized Granny Smith Apple And Madras Curry Cotton Candy Recipes
ROAST KABOCHA SOUP WITH LEMON GRASS CREAM
Provided by Nathan Lyon
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Season inside of the kabocha with thyme, salt and pepper and rub with 4 tablespoons oil. Place onto a roasting pan flesh side up, and roast until caramelized and cooked through, about 25 minutes. Let cool slightly.
- In a small saucepan combine the cream with the lemon grass and reduce by half. Strain into another small pan and hold warm.
- In a medium pot over high heat, add 2 tablespoons oil. Add the carrots, onion and leek and cook until browned. Add the hot stock, reduce the heat to medium, and season, to taste.
- When the squash is done, remove the cooked flesh from the squash and add to the pot. Transfer the contents of the pot, in batches, to a blender and blend until smooth. Strain through a fine sieve into a second pot and reduce until desired consistency is achieved. Season, to taste.
- Serve soup in a warm soup bowl, and gently swirl in a dollop of the cream reduction. Garnish with chives.
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- Prepare the kabocha squash by peeling it with a vegetable peeler or knife, and slicing it in half and then in half again. Use a spoon to remove the seeds, and then dice the squash into ~1" cubes (they can be roughly chopped). You can discard the seeds or roast them for a snack or soup topping.
- In a large pot, heat the olive oil over medium hight heat. Add the onion and sauté for approximately 5 minutes before adding the squash, apples, and ginger. Season with salt and pepper. Pour in the vegetable stock and bring to a boil. Cover and simmer for approximately 20 minutes, or until the squash is tender when touched with a fork.
- Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, you can use a regular blender and purée the soup in batches.
- Stir in the apple cider after the soup is blended. Try a spoonful of the soup and add more ginger and/or apple cider to taste.
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