58 | Oregon Home Kabocha Squash & Apple Soup Serves 4-6 Preparation: Heat the oven to 400°F. Carefully break down the squash by cutting it in half, removing both ends, and using a knife to cut the skin off. Scoop out the seeds with a spoon, and cut the squash into large cubes. Mix the squash with 1 tablespoon olive oil, coriander, cumin, turmeric, 1 teaspoon salt, and black pepper. Mix well and spread out on an oiled sheet tray. Roast for 20 minutes until just fork tender, flipping the squash halfway through. While the squash is roasting, rough chop the onion, celery, carrot and apples. Heat a soup pot over medium heat and add the remaining tablespoon of oil plus 1 tablespoon butter. Add the garlic, onion, and remaining teaspoon of salt. Sweat down for a minute until they begin to look translucent, then add the celery, carrot and apples. Cook for 8-10 minutes, stirring often. Add the roasted squash and the stock, and cook for another 8-10 minutes. Remove from the heat. In batches, blend the soup on high for a full minute per batch. Return blended soup to the pot along with the lemon juice. Mix the soup well and taste for seasoning, adding more lemon or salt as needed. If it’s too thick, thin down with stock. Serve with a drizzle of oil, a spoonful of sour cream, and some chopped parsley. Ingredients: • 1 small kabocha squash (2.5 to 3 pounds) • 2 tablespoons olive oil, divided • ½ teaspoon coriander • ¼ teaspoon cumin • ¼ teaspoon turmeric • 2 teaspoons kosher salt, divided • ½ teaspoon black pepper • 2 tablespoons butter, divided • 2 cloves garlic, sliced • 1 medium onion • 2 ribs celery • 1 carrot • 2 apples (Pink Lady, Honeycrisp, or anything sweet and tart) • 4 cups stock • Juice from 1 lemon • Garnishes: olive oil, sour cream, chopped parsley
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