
Author Notes:
I love using kabocha squash because of its dry texture and nutty flavour. It has the added bonus of not having to be peeled. the Asian pears add sweetness and a silky texture. This is easily made vegan by substituting an oil for the butter.
Serves: 4-6
Ingredients
For the soup
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2
tablespoons unsalted butter
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1
cup finely chopped onion
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2
large Asian pears, peeled, cored and chopped
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2
pounds kabocha squash, seeded and diced into 1/2" pieces
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6-8
cups chicken or vegetable broth
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1
teaspoon sea salt
For the Hazelnut Dukkah
-
1
teaspoon black peppercorns
-
1
tablespoon coriander seeds
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2
teaspoons cumin seeds
-
1/4
teaspoon fennel seeds
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1/2
teaspoon sea salt
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2
tablespoons roasted sesame seeds
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1/3
cup roasted hazelnuts, coarsely chopped
In This Recipe
Directions
- Melt butter in large, heavy pot over medium heat. Add the onion and cook for 1 minute. Add squash and continue to cook until onion is tender, about 8 minutes. Add the pear, and 6 cups of the broth. Bring to a boil then reduce the heat. Cover and simmer until squash is tender, about 35 minutes.
- Puree the soup in batches in a high speed blender. Return the soup to the pot and season to taste. Bring to simmer and thin with more broth if too thick. Serve with the Hazelnut Dukkah.
- For the dukkah, roast the peppercorns In a small, dry frying pan over medium heat, stirring frequently, until fragrant. Remove to a plate. Add the coriander, cumin and fennel seed to the pan and roast, stirring frequently until the coriander turns a shade darker. Remove to a separate plate.
- Grind the peppercorns finely and add to the hazelnuts. Grind the remaining ingredients coarsely with the salt and add to the hazelnuts and pepper. Mix well. Store sealed in a cool dark place.
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