You might remember this beautifully brothy Buttercup Squash Soup I made last January. Compared to that soup, this stuff is thick. But that is neither here nor there, because other than the fact that both soups contain winter squash, they're pretty much nothing alike. Oh wait, they also both have nuts... that one almonds, this one walnuts. But other than that, no resemblance.
For some reason, I feel the urge to clarify that I don't dislike thick soups... I'm huge fan of chowders and bisques and stews and chilis. And even beautiful creamy pureed soups like this one. It's just those darn glumpy purees that scream baby food that I tend to raise my nose at.
It's pretty fabulous.
Creamy Kabocha Squash Soup w/ Toasted Walnuts, Honey, & Truffle Oil
Prep Time: 10-15 minutes
Cook Time: ~1 hour (mostly unattended)
Keywords: soup/stew squash truffle oil nuts American fall winter
Ingredients (~7 c.)
- 1 Kabocha squash
- olive oil
- freshly ground black pepper
- ~4 c. chicken stock
- 1 c. heavy cream
- chopped, toasted walnuts
- white truffle oil
Preheat oven to 350° F. Line a baking sheet with parchment or foil. Cut Kabocha in half from top to bottom and scoop out the seeds.
Drizzle squash with a little olive oil and season well with salt and pepper. Set, cut side down, on prepared tray. Slide into preheated oven and roast until tender, ~45 minutes. Remove from oven and when cool enough to handle, scoop the tender flesh out of the skin (you should get ~24 oz.).
Combine roasted squash with chicken stock in a medium-sized pot. Bring to a boil, then reduce to a simmer for ~10 minutes. Puree until smooth with an immersion blender (or do this carefully in a regular blender). Whisk in the heavy cream and heat until it is just about to bubble, then turn off the stove.
Taste and season with salt and pepper, if necessary. Ladle into warm bowls or mugs and garnish each serving with a couple of tablespoons of toasted walnuts, a long drizzle of honey, and several drops of white truffle oil.
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