Recipes: Kabocha Squash Purée

• Serves:8

 

Tagged:
bay leaves, cheese cloth, garlic, kabocha squash, leeks, thyme, vegetable stock, yellow onion,

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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Foodie Byte

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

Wrap thyme and bay leaves in cheese cloth and twine to create (herb sachet) then set aside.
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.
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.
Remove sachet.
Using a hand wand mixer, blend soup for about 2 minutes.
The soup can also be strained after blending for a smoother texture (this depends how you like the consistency).
Add salt and pepper to taste.

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