Tag Archives: roasted kabocha squash bisque

Roasted Kabocha Squash Bisque w/ Herbed Croutons

Hello Harvesters

This week’s recipe uses a new kind of squash from Skylight farms that we have in our Veggie and Washington boxes. It’s called Kabocha squash, and it’s common in Japanese and Korean cuisine. The Kabocha has a very sweet flavor, even sweeter than Butternut, and it can be used just like any other winter squash. Give this recipe a try and let us know what you think!

"Kabocha Cut Open 29September2005" by Namayasai LLP - Namayasai LLP, East Sussex, England. Licensed under Creative Commons Attribution-Share Alike 3.0 via Wikimedia Commons - http://commons.wikimedia.org/wiki/File:Kabocha_Cut_Open_29September2005.jpg#mediaviewer/File:Kabocha_Cut_Open_29September2005.jpg

“Kabocha Cut Open 29September2005” by Namayasai LLP – Namayasai LLP, East Sussex, England. Licensed under Creative Commons Attribution-Share Alike 3.0 via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:Kabocha_Cut_Open_29September2005.jpg#mediaviewer/File:Kabocha_Cut_Open_29September2005.jpg

Roasted Kabocha Squash Bisque with Herbed Croutons

Ingredients:

For soup:

1 large kabocha squash

1 medium onion

2 tablespoons olive oil

4-8 oz. heavy cream

12 oz. veggie broth

1/8 teaspoon cayenne pepper

1-2 teaspoons salt

For croutons:

3 cups cubed bread (French baguette is ideal, but any bread will do. Stale bread is always a good option)

2 tablespoons olive oil

Salt, pepper, and thyme to taste (go heavy on the seasoning, as these are an accent)

Directions

For Soup:

Preheat oven to 400 degrees. Peel and dice Kabocha squash and dice onion. Toss with olive oil and spread on baking sheet, roast for about 40 minutes or until squash is soft. Let cool for 15 minutes, then puree in blender or food processor with veggie broth. Transfer to pot and add cream (4 to 8 ounces, depending on how creamy you want the bisque). Heat on medium head until soup is warm, but do not allow to boil. Add salt and cayenne.

For Croutons:

Place oven on broil. Toss cubed bread with olive oil, salt, pepper, and thyme and spread on baking sheet. Broil for about 5 minutes or until croutons are browned. Serve on top of warm soup.

 

Enjoy!

 

Original recipe for PCH by Kayla Waldorf

 

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