My new favorite winter squash in the kabocha squash. It’s sweeter than butternut squash, earthier than acorn and more complex than most others. Then on top of that, it purees beautifully! It seriously becomes silky smooth. Pretty much perfect for a winter squash bisque recipe.
I’m not entirely sure why I decided to experiment with this recipe the same week as Thanksgiving, especially since we are having people over. Maybe it was the fact it was Thanksgiving week. Actually, it probably was because of Thanksgiving because all I’m seeing is squash this, squash that, anyone else want a side of squash? And it got cold. I mean, hot soup is kinda nice when it’s 25F outside!
I have the tendency to not go the traditional route when it comes to soup making. I steep tarragon in my butternut squash bisque recipe and star anise in my fire roasted tomato and butternut squash soup recipe. So obviously I wasn’t going to stay boring and traditional with my kabocha squash bisque recipe. Here’s the thing: a little bit of very bold spices can go a long way and end up working extremely well together. By using a little bit of each, they end up complimenting each other and you can never really tell what in the hell those flavors are. In all honesty, I pretty much winged this soup recipe with that in mind. I used a little bit of fresh ginger for spice, coriander happens to go really with ginger and then I was like, well, it is Thanksgiving and all, let’s throw in a cinnamon stick for a hint of sweetness. I have worked with all of these spices together in other recipes, I just had no idea how it was going to turn out with this one.
It actually turned out to be extremely good. Like top 3 soup recipes I’ve ever made good. The recipe takes a bit of time but it’s totally worth it. Trust me on this!
Kambucha Squash Bisque
- 2 Kabocha squashes
- 1 yellow onion
- 1 knob of ginger
- 3 cloves of garlic
- 2 quarts of chicken stock
- 1 cup of milk
- 2 tablespoons heavy cream
- 1 teaspoon coriander + a pinch
- 1/2 teaspoon ground anise seed
- 1 bay leave
- 1 cinnamon stick
- kosher salt
- Heat the oven to 375 degrees. Cut the squash into pieces. Toss with some olive oil and salt. Place on a baking sheet covered with aluminum foil. Bake for about 30 minutes. It should start getting soft.
- While the squash is roasting, chop the onion, ginger and garlic.
- Heat a large dutch oven to medium heat with some olive oil. Saute the onion and ginger together for a few minutes or until translucent. Add in the garlic and saute for another minute or so and then add in the chicken stock. Turn off heat because now you have to deal with the squash.
- The squash should be ready to pull out of the oven. Take a knife and run around the skin so you can remove the flesh. Use a towel if it's too hot. Once the flesh is out. Cut into chunks and place in the chicken stock. Add the bay leaf, cinnamon stick, coriander, ground anise seed and a large pinch or two of kosher salt. Simmer for 30-45 minutes. It should get soft.
- Once the squash is soft, remove the cinnamon stick and bay leaf (reserve them though). Puree the mixture in your blender. Place back in the large pot or Dutch oven along with the bay leaf, cinnamon stick, milk and heavy cream. Taste. This is when you get to decide if you want to add in a bit more spices. Simmer for another 5-10 minutes. Remove cinnamon stick and bay leaf.
Balanced, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added