Red Kabocha Squash Soup
This delicious red kabocha squash soup has a porcini mushroom broth and a touch of goat cheese & chili pepper flakes. Its layers of flavor will leave you satisfied & pleasantly surprised.
- 1 red kabocha squash about 3.5 cups when cut.
- ½ cup extra virgin olive oil
- 2-3 rosemary sprigs
- 2-3 sage sprigs
- 2-3 thyme sprigs
- 1 oz dried porcini mushrooms
- ½ cup heavy cream
- 1.5 cups chicken broth You can use veggie broth if you prefer.
- sea salt
- freshly ground pepper
- 2-3 tbsp goat cheese crumbled Or more, it's up to you :-)
- 1 tbsp red chilli pepper flakes
Roast the squash:
Preheat oven to 400°F.
Use a heavy chef's knife or cleaver and cut the kabocha squash in half. Scoop out the seeds. Continue cutting into a few large pieces. Make sure the squash is stable on your cutting board before you start to cut it.
Carefully and slowly start removing the skin with your knife. (If it is too challenging, you can roast the squash for 20 min until it softens a bit and try again)
Place the squash pieces in a bowl, add 2 tbs olive oil, salt and pepper. Place the thyme, sage and rosemary sprigs in a roasting pan. Add the squash on top and mix gently everything together. Cover pan with aluminum foil and roast for 30 min. Uncover and roast for another 15 min or until squash is cooked through, soft, and caramelized at the edges. Remove from oven and let it cool.
Prepare the porcini mushroom broth
Make the soup
In the same pot, add the squash, 1.5 cups of the mushroom broth, 1.5 cups of the chicken broth, 1 sprig of sage, rosemary and thyme. Simmer for about 20 min.
Transfer the squash in a blender, and all the liquids. Discard the herb sprigs. It's ok if a few leaves are left over. Blend everythi till smooth. Add ½ cup heavy cream and blend again. Transfers blended soup to a medium pot.You can also use an immersion hand blender to blend the soup.
Adjust salt and pepper to taste. Serve warm in bowls with a sprinkle or two of goat cheese, 3-4 porcini mushroom pieces and a sprinkle of red chili pepper flakes. Enjoy!
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on products used.
- If it is too challenging to remove the squash rind, you can roast it for 20 min until it softens a bit and try again.
Calories: 308kcal | Carbohydrates: 17g | Protein: 3g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 247mg | Potassium: 659mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2406IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 1mg