Kabocha Sage Squash Soup

photo by  Jessica Chappe

Transitioning into fall cooking has turned my house into a squash soup kitchen! I've been cooking mostly with butternut squash, but my roommates got a kabocha squash for me when they were grocery shopping. I was a little hesitant to cook with it at first because of its hard shell (I had to slam it on the floor a few times to get it to slice open). But it might be my favorite of the squash of the pumpkin variety. It is a Japanese pumpkin, on the sweeter side and when it is roasted to its golden potential, the texture becomes a slightly buttery and soft. My sister harvested all the sage from her garden before the freeze so we had a plethora of sage leaves in the fridge and it was the perfect addition to this simple soup. 

Ingredients:

1 medium sized kabocha squash

Handful chopped sage leaves

Half diced white onion

3 cloves chopped garlic

1 stick unsalted butter

Veggie (or chicken) broth

Cheap white cooking wine

Olive oil

Salt

Pepper

Method:

  1. Preheat the oven to 400 degrees. Cut the kabocha squash into four halves. It is a little tricky – I slammed the squash on the floor a few times to get it to be a little easier to slice open.

  2. Place the four halves on a cookie sheet and drizzle with olive oil, sprinkle with salt and pepper and place sage leaves on each of the squash halves. Roast for 45 minutes to an hour, until the squash is tender when you stick a fork through the center of the squash.

  3. When the squash is golden brown and tender, take it out of the oven to cool for a littler. When cool enough to handle, scoop the roasted squash out of its shell into a bowl. Smash the roasted squash with a potato masher.

  4. In a large pot heat your butter. Once butter is nice and hot throw your sage, garlic and onions into the pot. Pour enough wine into the mixture so that the bottom of the pot is covered. Let the wine cook off.

  5. Once the onions are translucent and aromatic add your squash. Pour enough stock into the pot so that it surrounds the squash. Blend with an immersion blender. Add more broth as you blend so that the mixture becomes a thick liquid. Blend until smooth. Let the soup come to a boil. Serve hot and with crusty bread.