Chilled Kabocha Squash Soup
Summary
| Yield |
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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
creamInstructions
- 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.
