GOLDEN VALLEY, Minn.-- Chef Kris Koch from The SIX15 Room at the Grand Hotel Minneapolis shared his recipe for a fall soup favorite.
For more delicious dishes, stop by the Grand Hotel Minneapolis. For details, visit www.grandhotelminneapolis.com.
Kabocha Squash Soup
1 Large Kabocha Squash (Two if they are smaller)
1 Cup sweet onion small diced (Shallots would also work)
1 TB minced garlic
half TP curry powder
1 QT Chicken or Vegetable Stock
half Cup Heavy Cream (Optional)
1 TB Apple cider vinegar
Cut squash in half Scoop out seeds (save the seed for later garnish). Season with olive oil salt and pepper, roast face down 350 degrees on sheet tray till tender, about 20-30 min depending on your oven might need to cover with foil).
When the squash has cooled enough to handle scoop out the flesh.
Wash the seeds that you saved toss in salt and a few pinches of cayenne and toast in the oven till golden brown. The seed make a nice garnish for the soup.
In a sauté pan over medium heat sweat the onion and garlic
once the onion becomes translucent and the curry powder cook 1-2 min.
Place the Roasted Squash and Cooked Onions in a Blender or food processor. Add half of the stock (chicken or vegetable) and half the cream blend till smooth.
You can adjust the thickness with the rest of the stock and cream to what you like.
Check for seasoning add salt and pepper to taste and the touch of vinegar. Keep in mind that you will reheat the soup and it will reduce slightly.
This is a great starter or on it own with some crusty artisian bread.
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