roasted kabocha squash soup

really good. a little too much spices (maybe it was the ginger) for the kids, but we really enjoyed it.

roasted kabocha squash soup
serves 8 

1 kabocha squash, seeded (3-4 lbs)
1 tbsp olive oil
salt

1 1/2 tbsp olive oil
2 cups chopped or sliced onions
2 ribs celery, chopped
3 cloves garlic, minced
1 1/2 in piece ginger, peeled and grated
1 1/4 tsp ground cumin
1/2 tsp ground coriander
4 cups chicken stock
2 tsp salt
1/4 tsp black pepper

Preheat oven to 400 degrees.

Use a good sharp knife to cut the seeded kabocha squash into several large pieces. Place the squash pieces on a roasting pan. Brush all sides with olive oil and sprinkle with salt. Put the pieces skin side up on the pan. Roast for 45-60 mins, until completely cooked through, soft and caramelized at the edges. Remove from oven and set aside.

Heat olive oil on medium high heat in a large pot. Add the onions and celery. Lower the heat to medium and cook until softened, 8-10 mins. Add the garlic, ginger, cumin and coriander and cook two minutes more.

Once the squash is cool enough to handle, remove and discard the skin. Place the roasted squash flesh into the pot with the onions and celery. Add the stock, salt and pepper. Increase heat to high to bring the soup to a simmer, then lower the heat to low, partially cover and cook for 8-10 mins.

Remove from heat. Use an immersion blender (or work in batches with a standing blender) to puree the soup. Add more salt to taste.

caramelized butternut squash soup

This was delicious, but I also got sick of it very fast. I often make the soup w/o adding cream and then store or freeze it, and then add in the cream and some fresh thyme as I heat it up to serve.

caramelized butternut squash soup 
makes 12 servings

3 tablespoons extra-virgin olive oil

3 pounds butternut squash, peeled and

cubed

1 large onion, sliced

3 tablespoons butter

1 tablespoon sea salt

1 teaspoon freshly-cracked white pepper

4 cups chicken broth, or more as needed

1/4 cup honey

1/2 cup heavy whipping cream

1 pinch ground nutmeg, or more to taste

salt to taste

ground white pepper to taste
2 sprigs of fresh thyme, leaves removed.

Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes.

Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes.

Blend the mixture, using either an immersion blender or traditional (fill no more than half full, puree in batches) until smooth. 

Stir cream, nutmeg, salt, thyme and ground white pepper into the soup to serve.