Smokin’ Kabocha Squash Soup
Smokin’ Kabocha Squash Soup Recipe
I know we’re a couple weeks out from Thanksgiving, but I hope you aren’t too sick of squash yet. This soup is made with Kabocha; a squat, round, green-skinned squash that is a great alternative to Butternut. Kabocha has a velvety smooth consistency and you can eat both the flesh and skin. I made this soup the other night as a first course for my Southwestern Chicken Salad. It reheats beautifully and can be eaten with millet and greens for a simple, healthy lunch.
1 tbs olive oil
1 tsp whole cumin seeds
1 small onion, quartered
1/4 cup pepitas
1 tsp pimenton (smoked paprika)
1 tsp coriander
2 tsp salt
1 large kabocha squash, clean out seeds and cut into chunks (no need to peel)
5.5 cups turkey stock (chicken or vegetable broth are also fine)
2 tbs apple cider vinegar
1/2 tsp liquid smoke (optional)
Put a large stock pot on the stove, over a medium-high flame. Add cumin seeds and cook, making sure oil does not smoke, until seeds are fragrant. Add onion and pepitas and allow to brown. Season with remaining spices and salt. Add squash and stir to incorporate with onions and spices. Deglaze pan by slowing adding the stock and stir, loosening any brown bits from the bottom of the pot. Cover, turn heat down to low and cook for 45 minutes, allowing squash to soften. Stir in vinegar and liquid smoke, taste. Season with more sea salt and pepper if needed. Puree soup in blender in batches until smooth and creamy. Garnish with scallions, toasted pepitas and chopped cilantro.