Roasted Kabocha Soup
Kabocha squashes have a pale orange flesh. They are similar in flavor and texture to acorn squashes and can be cooked the same way.
1 Kabocha Squash (Approximately 3 Pounds)
5 Tablespoons Olive Oil (Divided)
1 1/2 Teaspoons Kosher Salt (Divided)
1 1/4 Teaspoon Freshly Ground Pepper
3 Shallots (Peeled & Chopped)
3 Garlic Cloves (Peeled & Chopped)
2 1/2 Teaspoons Ground Cumin
1/4 Teaspoon Ground Cardamom
2 1/2 Tablespoons Harissa Paste
6 Cups Chicken Or Vegetable Broth
4 Cups Cooked Chickpeas (Rinsed)
Greek Yogurt (For Garnish)
Chopped Cilantro Leaves (For Garnish)
Preheat oven to 400 degrees.
Line 2 rimmed baking sheets with parchment paper.
Peel and seed squash. Cut into 1 inch pieces. Place cut squash onto prepared baking sheet. Toss with 3 tablespoons olive oil, 1/2 teaspoon kosher salt, and ¼ teaspoon pepper. Place in oven for 25 minutes until tender. Toss once during cooking.
In large-size pot heat remaining olive oil over a low heat. Add shallots and cook 5 minutes until soft and caramelized. Add garlic, cumin, cardamom, and remaining kosher salt. Cook 3 minutes. Add harissa paste, broth, and chickpeas. Bring to boil. Reduce heat to a medium and cook 5 minutes. Remove from heat and stir in roasted squash.
Transfer, in batches to food processor and process until smooth. You may also use and immersion blender for this step. If you want to skip this step altogether then feel free to serve your soup chunky.
Garnish with yogurt and cilantro.
Prep Time: 20 Minutes
Cook Time: 38 Minutes
Total Time: 58 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved