October 17, 2009
Every time I see my friend Meg, we chat about what we've been cooking and by conversation's end, we are both salivating and swapping recipes. The other day, she sent me this simple recipe for Kabocha soup. I happened to already have one of these beautiful squash, thanks to my generous neighbors (remember those lemon cucumbers and summer squash); so I figured this soup was meant to be.
The amazing buttery, curry fragrance created by the roasting squash and onions is reason enough to make this dish!
2 Kabocha squash
2 yellow onions
6 tablespoons butter
4 teaspoons curry powder
8 cups chicken broth
salt to taste
1/2 teaspoon ground white pepper
1/4-1/2 teaspoon cayenne
Preheat oven to 375.
Cut squash in half and scoop out seeds. Cut onions in half and peel. Melt butter and mix in the curry powder. Smear the insides of the squash and onion with the butter mixture.
Place onion and squash cut-side down in a roasting pan. Bake for an hour or so, until squash is squishy and soft.
Scoop out flesh of squash, and blend with onion and enough chicken broth to achieve a rich creamy texture. Season with plenty of salt, white pepper, and cayenne.
Garnish with dollop of yogurt.