Kabocha Squash Soup
“Kabocha squash is the superior cousin of butternut. The flesh is creamier and much more flavoursome. Thankfully we have seen an influx of a wide variety of squash and pumpkins into the UK during the autumn and winter. The difference in flavour makes the search well worth it!”
Prep time - 20 minutes
Cook time - 30 minutes
Difficulty - Easy
Serves / makes - 4 small / 2 large portions
Ingredients
1 medium sized kabocha squash, this should be around 1.8-2kg
80g cashew nuts
1.5 litres water
3 large bay leaves
The leaves from 2 stalks of rosemary
2t stock powder
1/2t sea or Himalayan salt
Equipment
Baking tray
Spoon
Hand blender
Method
Heat your oven to 220c/425f/GM7.
Chop the squash into quarters and remove the seeds. Put onto a baking tray and into the oven. Bake until the flesh of the squash is soft, this should take 20-30 minutes. Allow it to cool and then scoop out the flesh.
Put the cashews into a cup or bowl, cover with hot water for 10 minutes then drain well.
Put the water, bay leaves, rosemary, stock and salt into a large sauce pan. Bring to the boil and reduce to a simmer. Simmer for at least 15 minutes to let the flavours merge. Remove the bay leaves from the stock.
Add the squash and cashews to the pan. Remove from the heat, blend with a hand / immersion blender or in a jug blender that is suitable for hot liquids. Blend the soup until it is completely smooth.
