Kabocha Squash Soup

by 2018 intern Brian Landers


Kabocha squash     4 lb
Onion     1 lb
Parsnip     ½ lb
Garlic     2 cloves
Carrot     ½ lb
Pickled jalapeños     2 ea
Apple cider     2 cups
Stock or water     1 gal
Bread     ¼ loaf
Salt and pepper



1. Break the stem off the squash and discard. Cut the squash in half, scoop the seeds out, and then season the cut side with oil, salt and pepper. Roast in 400° oven and check after 45 minutes.
2. While the squash is roasting, peel and chop the parsnip, onion, carrot, and garlic then toss them in oil, salt and pepper. Deseed and chop the jalapeños.
3. When the squash is finished, its flesh will be tender and the skin will be easy to pull off with a fork. Pull it out and roast the other vegetables at 500° until caramelized.
4. After the veggies in the oven are done, add them to a large pot with the jalapeños (with some of their pickling liquid) and the apple cider. Bring to a rolling boil and reduce the liquid by half. Add the squash and stock and bring to a boil again.
5. Blend with a food processor or food mill. Make croutons and serve on top of hot soup. Other garnishes could be tortillas, sour cream, hot sauce, yogurt, or fresh herbs.

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