Spicy Kabocha Squash Soup
I bought a variety of kabocha squash, so I turned it into a spicy soup.
I used bacon that isn't very fatty, but it's salty so be sure to taste before adding more salt. Adjust the amounts of cream, milk and spices to taste. For 6 servings. Recipe by Brandy
Spicy Kabocha Squash Soup
I bought a variety of kabocha squash, so I turned it into a spicy soup.
I used bacon that isn't very fatty, but it's salty so be sure to taste before adding more salt. Adjust the amounts of cream, milk and spices to taste. For 6 servings. Recipe by Brandy
Cooking Instructions
- 1
Melt the butter in a pot and sauté the chopped shallots. Add the bacon and continue sautéing.
- 2
Microwave the kabocha squash for about 8 minutes, remove the peel and seeds, and cut into bite sized pieces. Sauté the ginger and kabocha squash, add enough water to cover, and simmer.
- 3
When the kabocha squash is tender, cool it down a bit. Puree in a blender or pass through a chinois or sieve. Return the puree to the pan, add the cream and milk and heat through.
- 4
Add the garam masala, nutmeg and cinnamon, and season with salt. Ladle into soup bowls, sprinkle with some paprika on top, and serve.
- 5
Instead of adding the bacon in Step 1, you can fry it until crispy and scatter it on top to serve.
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