From Executive Chef Greg Murphy of Bouchon, Santa Barbara. This market soup is delicious when complemented by fried kale, toasted pepitas, pomegranate seeds, pumpkin seed oil.
- 4 Small kabocha squash, peeled, cored and cut into one inch cubes
- 1 Large yellow onion, peeled and diced
- 5 Cloves garlic, sliced
- 3 Leeks, sliced white part only
- 1 Bunch thyme
- 2 Bay leaves
- 8 Cups vegetable stock
- Salt and pepper
- Cheese cloth and twine
- Optional Garnishes one or more: Pumpkin seed oil, Pomegranate seeds, Fried kale, Sage brown butter, Roasted pepitas (pumpkin seeds)
- 1 Wrap thyme and bay leaves in cheese cloth and twine to create (herb sachet) then set aside.
- 2 In large sauce pan, heat olive oil and sauté onion, leeks and garlic medium high for about 3-4 minutes or until onion is translucent.
- 3 Add squash, vegetable stock and herb sachet. The squash should be covered by the broth completely. Bring to a boil and reduce to simmer for 20-30 minutes or until squash is tender.
- 4 Remove sachet.
- 5 Using a hand wand mixer, blend soup for about 2 minutes.
- 6 The soup can also be strained after blending for a smoother texture (this depends how you like the consistency).
- 7 Add salt and pepper to taste.