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Chilled Kabocha Squash Soup

A refreshing and delicious recipe capturing the wonderful flavors of fall and kabocha.

RECIPE RATING

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5

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Chilled Kabocha Squash Soup

Summary

Yield
4 Servings

Ingredients

2  
celery, peeled and chopped
1  
large onion, chopped
3 cloves
garlic, smashed
1 teaspoon
fresh ginger, grated
1⁄4 cup
Butter
2 cups
kabocha peeled, seeded, and diced (peel very carefully with a sharp peeler then cut in half and dice)
1 teaspoon
turmeric powder
1⁄4 cup
sake
1⁄4 cup
mirin
1 quart
chicken stock or chicken broth
3 cups
cream
   
salt and white pepper to taste

Instructions

  1. In a large saucepan, sauté celery, onions, garlic, and ginger in butter until soft.
  2. Add squash and turmeric and sauté for 2 minutes before adding sake and mirin.
  3. Add chicken stock and bring to boil.
  4. Add cream, lower heat and reduce by one third, making sure to check the consistency while reducing.
  5. Blend the soup in a blender or with an immersion blender. If using a blender, be sure to keep the air cap open and use the pulse action so that you don’t get burned.
  6. Season with salt and pepper to taste.
  7. Strain through a medium fine sieve.
  8. Refrigerate soup and serve chilled, garnish with rice crackers.

RECIPE TAGS

  • Appetizers & Snacks
  • Soups & Stews
  • Asian

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