Winter Squash Soup with Rosemary Cashews

Kabocha, also known as buttercup squash, is the color of butternut squash, but its texture is a bit drier and similar to that of a chestnut. That texture, combined with its sweet flavor, makes for a velvety smooth pureed soup when combined with the juicier butternut squash. Kabocha is rich in beta-carotene, iron, vitamin C and potassium with smaller traces of calcium and folic acid. It’s hearty, satisfying and could be the perfect starter for your winter meal or add a side salad and it is the meal!

Serve with Roasted Rosemary Cashews.

Winter Squash Soup 2

Winter Squash Soup with Rosemary Cashews
 
Prep time
Cook time
Total time
 
Winter Squash Soup with Roasted Rosemary Cashews
Author:
Recipe type: Soup
Cuisine: American
Serves: 6-8 servings
Ingredients
  • 1 medium sized Kabocha squash
  • 1 small butternut squash
  • 4 shallots sliced thinly
  • 5 slices of fresh ginger
  • 2 oranges, peeled and quartered
  • Pinch of sea salt
  • Pinch of pepper
  • 2 cups/500 ml vegetable stock
  • ½ cup/125 ml of almond milk or cow's milk
Instructions
  1. Quarter the squashes and remove the seeds. Place in a baking dish or cast iron skillet, drizzle with a little olive oil, cover with foil and bake in a 375-degree oven for about 90 minutes. They're done when you can easily pierce them with a fork.  Cool, remove the flesh from the skin, and place in a blender (I use the Vitamix ).
  2. Add a little water to the baking dish and deglaze the pan. Add these pan juices to the blender for added flavor.
  3. Saute the shallots in olive oil or a few pats of butter, until they just start to brown. Add shallots, ginger, oranges, salt, pepper, vegetable stock and almond milk to the blender. Begin on low speed and slowly increase the speed to high, blending for about 1 minute, or until your soup is smooth and creamy. If the mixture is too thick just add a little more stock. Use the tamper with Vitamix to combine your ingredients, or turn off the blender and mix with a spoon then resume blending.
  4. Heat the blended soup in a pan until it just reaches a boil. Pour into a bowl and sprinkle each serving with chopped cashews, two whole cashews and a sprig of rosemary.
  5. I served it with a salad of arugula, green apples, Kalamata olives and crumbled goat cheese all lightly dressed with olive oil and balsamic vinegar.

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