If you think I’ve posted too many squash recipes lately, you may be right. I’m kind of obsessed with kabocha squash in particular, for its versatility. After making some delicious fluffy gnocchi and baking some adorable squirrel-shaped cookies, now it’s time for a nice and easy soup recipe!
I think the sweet flavor of this vegetable really shines in velvety soups like this one.
- 20 oz (550 g) kabocha squash, seeded, peeled and cut into 1-inch chunks
- 1 medium potato (about 3.5 oz or 100 g), roughly chopped
- 1 small onion (about 2.5 oz or 75 g), roughly chopped
- ½ leek (about 2 oz or 50 g), roughly sliced
- 5½ cups (1.3 l) water
- salt and pepper to taste
- heavy cream
- 5-6 sage leaves
- extra-virgin olive oil
- paprika (optional)
- Parmigiano Reggiano cheese, grated (optional)
- Add all clean and cut veggies into a big pot. Add 1.3 lt of water in it and place it over medium-high heat. Bring water to a boil, lower the heat and cover. Cook for about 30-40 minutes, or until all vegetables are tender and completely cooked through.
- Turn off the heat and purée everything using a hand-held blender. The soup should be a little bit dense. (See notes on how to adjust density)
- Add salt and pepper to taste and add bit of extra-virgin olive oil. To serve, add a drizzle of heavy cream in each bowl and garnish with one or two sage leaves. I love to sprinkle a bit of paprika and grated Parmigiano Reggiano cheese on my soup...but they're totally optional.