Curried Roasted Kabocha Squash Soup
Even in Hawaii we enjoy a good bowl of soup. Some of the more popular soups you'll find are ox tail soup and Portuguese bean soup, and, of course, all different varieties of ramen. We recently added a curried kabocha squash soup to our repertoire and we really enjoy it.
Kabocha, or Japanese pumpkin, is readily available in Hawaii. It has a thick, knobby skin, and sort of resembles a buttercup squash. Because of it's tough skin it can be difficult to cut but we find it in the grocery store already cleaned and cut into chunks.
Once cooked, the skin is edible, however, for this recipe, the kobacha is roasted with the skin on but is removed before adding to the soup.
The aromatics are what really bring this soup to life, especially the fresh ginger. We always enjoy the heat from cayenne pepper but that can be left out if you prefer a milder spiced soup.
|Fresh grated ginger and spices bring the soup to life|
The puréed soup has a beautifully smooth texture but to gild the lily, as Jacques Pépin would say, we finish it off with heavy cream - but you can leave it out.