Kabocha squash looks like a small green pumpkin. It is also called a Japanese pumpkin. The soup is a beautiful golden yellow-orange color. It is thick, smooth, buttery, cream, rich, and a bit sweet and savory all at the same time.
1 medium to large, Kabocha Squash
1 tablespoon, olive oil – il Fustino Tuscan Blend, recommended
1 1/2 tablespoons, olive oil – il Fustino Tuscan Blend, recommended
1 large, yellow onion – thinly sliced
1 14-oz. can, coconut milk
2 cups, chicken stock
2 teaspoons, ground cumin
1 teaspoon, ground coriander
1 teaspoon, cayenne pepper
kosher salt – to taste
freshly ground black pepper – to taste
- Preheat oven to 350 degrees Fahrenheit
- Cut Kabocha squash in half vertically, from stem to base. Scoop out seeds and stringy insides, then prick skin with a large sharp fork. Brush flesh with 1 tablespoon of olive oil and set halves down in baking pan in approximately 1/2 inch of water. Bake for 45 minutes until flesh is soft.
- While Kabocha squash is cooking, heat remaining 1 1/2 tablespoons of olive oil in saute pan. Add onions and caramelize. At the end add cumin, coriander and cayenne and cook for 2 to 3 minutes more. Set aside.
- After Kabocha is finished cooking, let cool then scoop flesh out of skin into large deep cooking pot.
- Add onion mixture, coconut milk, chicken stock and salt and pepper. Using an immersion blender or food processor puree until smooth.
- Reheat soup prior to serving and correct seasoning.