Kabocha Squash Purée

Kabocha Squash Purée

Prep Time

 

Cook Time

 

Serves

8 people

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.

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Suggested Wine Pairing: 2012 Dr. Klapper Riesling “Spatlese Halbrtocken”, Santa Barbara County is the perfect match for the earthy creaminess of the soup. Just a hint of spritz, too, makes for a refreshing foil to the squash’s inherent richness. Traditinoal Reisling spice matches nicely with hint of pumpkin seed oil and sage brown butter garnishing. “Salut!”

Ingredients

  • 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)

Preparation

  • 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.

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