The first time I made this soup was after taking a long hike and returning to a beautiful cabin I was renting with friends. I had brought a squash and a bag of sunchokes without really knowing what I was going to do with them. They got turned into this sweet, nutty soup, eaten in front of a fire with a mid-day glass of wine and a view of the Apostle Islands. Making this soup has become my favorite way to remember a great week!
The soup is wonderful garnished with a few toasted squash seeds, butter-fried croutons, or a dollop of super creamy Brie.
I would encourage you to make a quick homemade vegetable stock, using the sunchoke trimmings, while the squash is roasting. The flavor of the sunchokes will come through more and make for a better end product. Alternatively, you could simmer the sunchoke trimmings in a commercial broth, for similar results.
Kabocha Squash (1 large or 2 small), quartered
1 1/2 pounds
Sunchokes (Jerusalem Artichokes), scrubbed, peeled (peels reserved for stock- see notes), and cut in 1 inch chunks
Vegetable or Chicken Broth (preferably homemade- see notes), warm
Ground Red Pepper
Freshly Grated Nutmeg
Olive Oil, Salt, Pepper
In This Recipe
Preheat oven to 400°.
Place squash on sheet pan, flesh side up. Lightly coat with olive oil. Season with salt, sprinkle with cinnamon and red pepper. Roast until tender, about 1 hour.
Place sunchokes on a separate sheet pan. Toss with olive oil and season with salt. Roast until tender, 45 minutes-1 hour, stirring a couple times to prevent sticking.
Scoop flesh from roasted squash and place in a food processor or blender. Add roasted sunchokes, remaining cinnamon, and nutmeg. With the motor running, add broth through the feed tube until the vegetables are very smooth and the soup is desired consistency.
Place the pureed squash and sunchoke in a heavy-bottomed pot with the cream and gently heat over a medium-low flame. Divide among soup bowls, garnish as desired (see suggestions in the notes).