This dish was inspired by the kobocha squash my coworker gave me to take home. Kobocha is a very sweet Japanese pumpkin. If you prefer the regular pumpkin variety or butternut squash this recipe will work just as well for those. It is a classic flavors of fall recipe. Sweet, but not overly so it is very filling and a perfect way to utilize the vegetables in season.
Roasted Kobocha Squash and Ginger Autumn Bisque
Puree of 1 kobocha squash*
2 apples, cored, chopped and evenly divided into two piles
1 cup apple cider
4 Tablespoons butter
2 cups low sodium organic chicken
1 leek, cleaned and chopped
3 stalks celery, cleaned and chopped
1 medium yellow onion, julienned
pepper, to taste
salt, to taste
1/2 cup heavy cream
7 small sages leaves, roughly chopped
1/2" piece of ginger, peeled and grated
1/2 Teaspoon olive oil
1. Melt 2 1/2 Tablespoons of the butter in a heavy bottomed stock or pasta pot over medium heat. Add celery, leeks, onions, sage, salt, pepper, 1/2 the apples. Saute until softened, about 7 minutes, stirring frequently.
2. Take mixture off heat and allow to cool. Add 1/2 cup chicken stock and puree until smooth.
3. Melt 1 Tablespoon butter in the stockpot and saute the other half of the apples over medium heat, stirring frequently.
4. When the apples are starting to soften add remaining chicken stock, pureed veggies, pureed pumpkin, ginger and cider.
5. Bring mixture to a boil and cover. Turn heat down to low and simmer for about 10 minutes to allow flavors to marry.
6. Turn off heat, taste and adjust for salt and pepper. Add cream. Allow soup to sit for 5 minutes to heat cream.
7. Serve, garnished with fried sage and a drizzle of heavy cream.
I hope you enjoy this recipe and I welcome your feedback!
*I quartered my squash, trimmed the ends off, scooped out the seeds and goop then brushed melted butter all over the skin. I roasted the quarters in an oven preheated to 375 for about 40 minutes.