Chilled Kabocha Squash Soup

Summary

Yield	4 Servings

celery, peeled and chopped

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

In a large saucepan, sauté celery, onions, garlic, and ginger in butter until soft.
Add squash and turmeric and sauté for 2 minutes before adding sake and mirin.
Add chicken stock and bring to boil.
Add cream, lower heat and reduce by one third, making sure to check the consistency while reducing.
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.
Season with salt and pepper to taste.
Strain through a medium fine sieve.
Refrigerate soup and serve chilled, garnish with rice crackers.