Kabocha Squash Soup With Creme Fraiche Caramelized Granny Smith Apple And Madras Curry Cotton Candy Recipes

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ROAST KABOCHA SOUP WITH LEMON GRASS CREAM



Roast Kabocha Soup with Lemon Grass Cream image

Provided by Nathan Lyon

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

1 large kabocha squash, cut in 1/2, seeds removed
1 tablespoon picked thyme leaves
Salt and freshly ground black pepper
6 tablespoons olive oil
1 cup heavy cream
1 stalk lemon grass, thick end only, finely chopped
1 small carrot, roughly chopped
1 small Spanish onion, roughly chopped
1 small leek, white portion only, roughly chopped
6 cups chicken stock, heated
Chives, cut in 1-inch sections, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Season inside of the kabocha with thyme, salt and pepper and rub with 4 tablespoons oil. Place onto a roasting pan flesh side up, and roast until caramelized and cooked through, about 25 minutes. Let cool slightly.
  • In a small saucepan combine the cream with the lemon grass and reduce by half. Strain into another small pan and hold warm.
  • In a medium pot over high heat, add 2 tablespoons oil. Add the carrots, onion and leek and cook until browned. Add the hot stock, reduce the heat to medium, and season, to taste.
  • When the squash is done, remove the cooked flesh from the squash and add to the pot. Transfer the contents of the pot, in batches, to a blender and blend until smooth. Strain through a fine sieve into a second pot and reduce until desired consistency is achieved. Season, to taste.
  • Serve soup in a warm soup bowl, and gently swirl in a dollop of the cream reduction. Garnish with chives.

KABOCHA SQUASH AND SHRIMP SOUP



Kabocha Squash and Shrimp Soup image

This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup.

Provided by Cynthia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 34m

Yield 4

Number Of Ingredients 8

1 teaspoon olive oil
2 green onions, chopped
2 pounds kabocha squash, peeled and cubed
1 tablespoon dried shrimp
2 teaspoons white sugar
½ teaspoon salt
1 (14.5 ounce) can chicken broth
1 cup water, or as needed

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
  • Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 20.5 g, Cholesterol 4.9 mg, Fat 1.8 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 740.3 mg, Sugar 5.6 g

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