Mixed Winter Squash Soup with Honey and Sage

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Mixed Winter Squash Soup with Honey and Sage

 

1 kabocha squash, about 2 pounds

1 Red Kuri squash, about 2 pounds

1 butternut squash, about 2 pounds

4 tablespoons extra virgin olive oil

sea salt or kosher salt

freshly ground white pepper

1 cup chopped yellow onion

4 cups vegetable or chicken stock, plus extra for thinning if needed

2 tablespoons chopped fresh sage

2 tablespoons honey

 

Preheat the oven to 300 degrees. Rub the 3 whole squashes with 1 tablespoon of

the olive oil and sprinkle with salt and pepper. Place them on a rimmed baking

sheet and roast in the oven, turning once or twice, until they are tender when

pierced with a knife and browned, 1 1/2 to 2 hours. Remove the squashes from the

oven and let stand until cool enough to handle. Halve, seed, peel, and chop the

squashes. Measure 8 cups chopped squash; reserve the remainder in the

refrigerator for another use.

In a saucepan, heat 2 tablespoons of the olive oil over low heat. Add the onion

and cook, stirring occasionally, until sweet and tender, about 10 minutes. Add

the chopped squash and 4 cups stock, and bring to a boil over high heat,

stirring frequently. Reduce the heat to low and simmer, uncovered, until the

squash is very soft, about 10 minutes.

Remove from the heat and let cool slightly. Working in batches, process the

squash mixture in a blender until smooth and transfer to a clean pot. Reheat

gently to serving temperature, and add the sage, honey, and the remaining 1

tablespoon olive oil. Thin with additional broth or water if necessary to

achieve the proper consistency.

Season to taste with salt and pepper. Ladle into warmed bowls and serve

immediately.

Makes 6 to 8 servings.

Red Kuri Squash

A thick-skinned orange colored squash that has the appearance of an oblong

pumpkin without the ridges. Inside the hard outer skin there is a firm flesh

that provides a very delicate and mellow flavor similar to the taste of

chestnuts. This squash is available year round and can be baked, braised,

pureed, or steamed to be served as a side dish or used as a base for soups. Also

known as a Japanese squash, Orange Hokkaido or Uchiki Kuri squash.

 

 

 

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