Kabocha Squash Soup & Cheesy Tartine
When it comes to a winter lunch I want something low-effort and full of warming flavors. The soft flesh of Kabocha Squash has a subtle nutty flavor and easy to purèe into a quick soup. Every time I make it I change the seasoning and toppings but I always serve it with an earthy Gruyère cheese & aioli tartine.
Note: you can cut the skin off the squash or you can slice the squash and roast in oven, and remove the skin before adding to the soup. Either way there is one-extra step. Both are delicious and I change methods depending on my mood.
1 medium Kabocha Squash, cleaned and skin removed.
1 white onion, chopped
6 cloves of garlic
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
16 oz chicken or vegetable stock
1-2 tbsp extra virgin olive or coconut oil
Fine & flaky sea salt.
Optional: thai red curry paste or red harissa
* depending on my mood I will sweat the onions and garlic with curry paste and harissa
Garnish: paprika dusting, toasted pumpkin seeds, mirco-greens
Sometimes I roast the squash in the oven, sometimes I just go straight to the soup pot, both are delicious. I remove the rough, edible skin either way for this soup because it will alter the color dramatically. If you are roasting in oven, remove seeds, slice into spears, season with salt and roast until fork tender at 400° about 20 minutes. Remove from oven and peel the skin off before adding to the soup. If you are not roasting in the oven, cut the squash in half, remove the seeds and slice the skin off, then cut into large cubes.
On a medium to high heat, sweat your onions and garlic in your oil, until translucent, be mindful not to caramelize. Add fine sea salt, turmeric, cumin, coriander and option to add the curry paste or harissa. Turn the heat to medium, continue to sweat the onions in the spices, it will begin to look dry and form a thick paste over the onions, and become fragrant, this is an important step and builds the rich flavor.
Add your squash cubes (roasted or raw) and toss in the pot with the seasoned onion mixture. Add the stock and add a bit more fine sea salt and bring to a boil. Turn down the heat and allow to simmer on a low heat for 15 mins. If the stock reduces a lot, you can add a bit more chicken stock.
Remove the soup from the heat and purèe in a high-powered blender until silky smooth. Garnish with a pinch of paprika, toasted pumpkin seeds, a drizzle of olive oil, and pinch of flakey sea salt.
To make the tartine: slather your preferred toast with a generous portion of aioli, and grate Gruyère cheese over the top. Toast in the toaster oven or in the broiler in your oven. Serve warm with the soup.