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Squash Soup

Roasted Squash

  • 1 kabocha squash, quartered and seeded
Brush with olive oil, sprinkle with salt and pepper, and roast at 400°F for 45-60 minutes or until all parts are tender. Let cool

Soup Base

While squash is roasting, combine in stock pot:
  • 3 cups water
  • 1 Tablespoon vegetable base ("better than bouillon")
  • 1 cinnamon stick
  • 8 whole cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
Bring all ingredients to a boil, then cover and remove from heat. Let steep until squash is cooked and cooled.

Sage-infused Cream

  • 1 cup half-and-half (or cream)
  • 12 medium sage leaves, chopped
  • 1/4 cup (or more to taste) marsala or sherry
  • salt and pepper to taste (if needed)
In a separate, small saucepan, combine cream and sage. Bring just to a simmer, then remove from heat and let steep until ready to serve.

When ready, strain the cream and add the wine and seasoning.

Finishing

  • 1/4 cup maple syrup or honey
  • salt and pepper to taste
Scrape roasted squash out of shells and place in blender; you want roughly 6 cups of mashed squash. (If there is less, use less stock.) Strain stock into blender and puree until completely smooth. Clean stock pot of any remaining debris and return puree to stock pot. Bring to a simmer and add maple syrup and seasoning.

The soup can be chilled at this point. When ready to serve, reheat to near simmer and add the sage-infused cream.

DO NOT BOIL soup once the cream is added or it may separate.
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