Author Notes
A hearty and creamy soup perfect for the cold Cali weather. I kid, Cali isn't that cold, but still. It might be what you're looking for if you're feeling under the weather. Bring some old world goodness into your very own kitchen this winter! —Ellie Betzen
Ingredients
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2
kabocha squash with skin
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1 tablespoon
olive oil
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1/2
onion, chopped
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2
garlic cloves, minced
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1 teaspoon
fresh minced ginger
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1 teaspoon
salt+sprinkle black pepper
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3 cups
vegetable stock (or other kind)
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1/2 cup
water
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1/4
whipping cream
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1/2 cup
grated parmigiano
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chopped
parsley for garnish
Directions
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Preheat oven to 450 F (232 celsius). Place Kabocha on a baking pan and roast for approximately 45-50 minutes, or until the flesh inside is tender when poked with a fork. Set aside to cool.
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In a large pot over medium fire, cook onion in olive oil until slightly translucent. Then add garlic, ginger, salt and pepper, and saute for another 4 minutes. Turn off the stove. Peel the skin off the squash which is really easy to do as it comes right off, scrape off the seeds, and set seeds aside if you choose to roast them. You can use those as a topping later on if you like the extra crunch. Add the cooked squash into the pot, turn fire on low-medium, then pour vegetable stock, water, and cream. Simmer for about 10 minutes stirring often. Add grated Parmigiano and cook for another 5 minutes. Transfer to a bowl and garnish with more cream (if desired) and chopped parsley leaves.
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