Debs Kitchen

Well, my sister out-law, (she’s not really an outlaw-but I’m thinking she might find it exciting!), asked me to pick a seasonal recipe and shoot a video, uh, ok…..

So this is my first video (please be kind) but not my first recipe. It’s a quick and easy (almost) soup recipe once the squash is cooked. I like the squash roasted in the oven for deeper flavor but you could cut the rind off and actually cook the flesh in the broth. If you use a hard shell squash as I did, I used a kabocha squash, courtesy of my friends at Melissa’s Produce, it might take you as long to peel it as it would be to roast it.

Here’s the video and the recipe and check out my sister out-laws page too (she’s a hoooot)! Cool 2 Craft, Creative Play

Winter Squash Soup

Winter Squash Soup©

1                     tablespoon  butter

1                     tablespoon  canola oil

1                     shallot, minced

2                     baby leeks, chopped, white and light green parts

½                   bunch sage, minced or 1 tablespoon Italian flat leaf parsley

2                     kabocha squash, roasted*

½                   cup  dry white wine

1                      quart  chicken stock

1                      teaspoon smoked paprika, optional

½                    cup  cream

salt and pepper — to taste

seeds for garnish**

Heat a Dutch oven, add butter and oil; when hot, sauté shallots and leeks until soft and translucent. Add sage or parsley, wine, stock, roasted squash, and paprika, if using. Simmer and cook about 15 minutes. Blend with an immersion blender until smooth.

Add cream and season with salt and pepper, heat (if necessary).

Ladle into bowls and sprinkle with seeds for garnish.

*To roast the squash, carefully cut the squash into pieces and place onto parchment lined baking sheet. Scoop out some of the seeds to toast for the garnish but leave everything else-it will come out easily after roasting. Sprinkle the squash with a little oil and season with salt and pepper, roast until tender, about 30 minutes at 350°. Scoop out the remaining seeds and filament, then scoop out the flesh for the soup.

**For the seeds, toss with some of the smoked paprika and toast lightly in a small saute pan, season with a little sea salt and set aside to cool.