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. —Karen Barnaby
Ingredients
- For the soup
-
2 tablespoons
unsalted butter
-
1 cup
finely chopped onion
-
2
large Asian pears, peeled, cored and chopped
-
2 pounds
kabocha squash, seeded and diced into 1/2" pieces
-
6-8 cups
chicken or vegetable broth
-
1 teaspoon
sea salt
- For the Hazelnut Dukkah
-
1 teaspoon
black peppercorns
-
1 tablespoon
coriander seeds
-
2 teaspoons
cumin seeds
-
1/4 teaspoon
fennel seeds
-
1/2 teaspoon
sea salt
-
2 tablespoons
roasted sesame seeds
-
1/3 cup
roasted hazelnuts, coarsely chopped
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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