Roasted Kabocha Squash Soup
- 1 Kabocha or other winter squash, (approx. 3 lbs) halved and seeded
- 6 cups chicken broth (or more, as desired to thin soup)
- 10 sprigs fresh thyme
- 1 sprig fresh sage (about 6 leaves)
- 2 tbsps butter
- 3 tbsps olive oil
- 1 large onion, chopped
- 2 tsps garlic, minced
- 2 tsps fresh ginger, minced
- 1 tsp kosher salt
- 1/4 tsp white pepper
- 2 tbsps fresh lemon juice
- 1 cup heavy cream
- sour cream or creme fraiche for garnish
Preheat oven to 375 degrees. Roast squash cut side down on oiled roasting pan until easily pierced by fork, about 1 hour. Scrape flesh from skin when cool enough to handle.
Bundle sage and thyme sprigs and tie with cotton string (for easy retrieval later). Add herb bundle to 6 cups chicken broth in a soup pot and simmer over low heat. Sauté onions in butter and olive oil in a frying pan. When onions are translucent, add garlic and ginger and cook 2 minutes more.
Add onion mixture, squash, salt and pepper to simmering chicken broth and simmer 30 minutes more.
Remove herb bundle and stir in lemon juice. Puree in batches in blender or food processor. Stir in heavy cream, season with additional salt and pepper, to taste.
Return to a low simmer. Serve topped with a drizzle of sour cream/creme fraiche and fried sage leaves*.
*To fry fresh sage leaves, heat vegetable or other high heat oil in a small pot to 365 degrees. Drop leaves in (a few at a time), and stir for 8 seconds. Remove with slotted spoon to paper towels. Season with salt. (May be made 2 days ahead. Cool and keep in airtight container at room temperature)