If you know me, you know I loves me some squash soup. But roasted kabocha -- on a different plane than other roasted squashes. Subtle, yet rich. Sweet yet mild. Just delicious. And this soup was tasty from day one through the end of the leftovers. I adapted this recipe only mildly from its original source, La Fuji Mama.
La Fuji Mama.com
2+ kabocha squash
1 T + 1 1/2 T olive oil, separated
2 small yellow onion, thinly sliced
1 14-oz can coconut milk
2 c stock
salt and pepper
This recipe is simple-dimple. The only mess (if you can call it that) is the roasting of the squash. Preheat oven to 350. Cut squash in half (use your cleaver and have a safe cutting surface -- this is one of those tough winter squashes). Scoop out seeds and stringy pulp from the squash. Prick flesh all over with a fork and dab with olive oil. Set squash halves down in a Pyrex pan filled about 1/2" deep with water. Bake for about 45 minutes -- until flesh is soft. Remove from oven and let cool, just enough to be handled.
While squash is baking, heat oil in a small skillet. Add onions and caramelize. Once caramelized, you can just let them set in the pan until the squash is done. Once squash has cooled, scoop out the flesh of the squash. Add ot a stock pot. Add all remaining ingredients. Process with an immersion blender (or food processor or blender) until smooth. Re-heat, if necessary.
At first, I used the amount of squash called for in the original posting's recipe -- 1 squash. I found the overall soup to be too runny, so I made something else for dinner that night and, instead, roasted another squash and added it to the soup. That made the soup a much better consistency for sipping and for dunking. I highly recommend using either larger squash (which, of course, makes roasting more difficult), or, using more squash.
Farm box ingredients used: kabocha squash, onion