Transform humble squash into a velvety, roasted soup with this simple technique.
In short: Learn how to elevate kabocha or kuri squash by roasting it alongside aromatics before blending into a creamy soup. This straightforward method focuses on building deep flavor through caramelization, offering a flexible base that you can customize with your preferred sweeteners and seasonings.
The process begins by quartering a kabocha or kuri squash and removing the seeds and tough stem areas. By roasting the squash with sliced onion, ginger, herbs, and olive oil at approximately 375 degrees Fahrenheit for 45 to 60 minutes, you develop a rich foundation for the dish.
Once tender, the ingredients are blended with stock or water until smooth. The final texture and flavor profile are highly adaptable; you can adjust the seasoning with salt and pepper or introduce sweetness using ingredients like maple syrup, honey, molasses, or brown sugar.
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Sources
- Summary by Intellect · source: Roasted Pumpkin Soup | Kenji's Cooking Show
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