Spicy Kabocha Squash Soup with Sage
On this rainy weekend, that something delicious was Spicy Kabocha Squash Soup.
Kabocha squash, you ask? Never heard of it? Don't worry. I hadn't either till last year when I noticed it pop up in my farmer's market. So I bought one not knowing what in the world I was going to do with it. So I turned to the trusty world wide web and found out that they are particularly good for soup making. I tried it. And boy, they weren't kidding! This squash makes a smooth, silky soup that you'll want to make again and again.
Look at me, spending all this time talking about the peppers and I've totally left out the other super special ingredient in this soup - the sage! Do you like sage? I think sage is a pretty underused herb. Sure, you always use it when stuffing your Thanksgiving turkey, and we know it goes well with sausage, but I love sage with squash. Think about it, when's the last time you had a butternut squash ravioli without sage in the sauce? ;) It just works.
As does everything else going on in this soup. Give it a try and you'll see ;)
Recipe: Spicy Kabocha Squash Soup with Sage
- 2 medium Kabocha Squash
- 2 leeks, trimmed and chopped
- 4 garlic cloves, chopped
- 2 fresh cayenne peppers (or other fresh hot pepper)
- 8-10 cups chicken stock (or vegetable stock for a vegetarian dish)
- 2 tablespoons chopped sage
- salt and pepper
- extra virgin olive oil
- Preheat oven to 375 degrees
- Roughly chop squash. Place on a baking sheet with the 2 cayenne peppers. Roast, shaking the pan a few times, about 60 minutes, until squash is tender.
- In a large pot or dutch oven, heat 1 tablespoon olive oil, add leeks and cook over medium heat until translucent, about 5-7 minutes. Add garlic and cook 1-2 minutes more.
- Add squash and chicken broth to cover. Add roasted peppers. Add chopped sage. Bring to a boil. Reduce heat and simmer 45 minutes, or until squash is very tender.
- Now is the time to remove one or both of the peppers if you choose!
- Puree soup in batches using a blender, or in the pot using an immersion blender. Garnish with fresh sage.
- Serving suggestion: this soup is wonderful with a big dollop of greek yogurt on top!
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