Thursday, February 17, 2011

Kaboucha Squash Soup with Cilantro Chili Drizzle

Today was one of those days; Southern California forgot I moved here years ago for the weather and work. The sky poured water and the work went dry. Usually, I would just sit down a chocolate bar, but it's February and I'm still working on that New Year's commitment to lose extra pounds. So, I decided to cozy-up my day by making this creamy, sunny "looking" bowl of Kaboucha Soup. If winter was going to drive me crazy, I may as well turn into the skid.

Kaboucha Soup with Cilantro Chili Drizzle

Now, I'm feeling healthy (which always helps my outlook), and I'm proud that I took action, changed my state-of-being, and I actually left a little for the rest of the family :D

If you've never eaten Kaboucha Pumpkin Squash before, give it a try.
It is packed with Vitamins A,B,C and tons of fiber. Kaboucha is a Japanese winter squash that you can usually find around late Fall and is getting ready to say goodbye in just a few weeks. It will be out of season by Spring, but you can make some really good Kaboucha chutney or even freeze some right now. Pick one up next time you're at the market. When you get home, wash it off - cut it in half, rub it with oil, salt and pepper and turn it over on a lined baking sheet. Throw it into a preheated 350F oven for about 45 minutes until it's fork tender inside. Scoop out the seeds and then there are many things you can do with that buttery squash center. * You could slice it into wedges like a cantaloupe, sprinkle with brown sugar and roast it again until bubbly.

* You could spoon it out into a saucepan, add a little butter and stock and whip it up like mashed potatoes.

* You could scoop it out, add it to quinoa, or wild rice, or edamame with chopped dried fruit, nuts or both - then return it to the Kaboucha half for serving.

* You could make this mood altering, good for your body and your spirits soup:

RECIPE: Kaboucha Squash Soup with Cilantro Chili Drizzle

1 Kaboucha Squash

1 Onion, sliced long ways and caramelized in butter

2 cups chicken stock (or vegetable stock)

1 cup milk

Pinch of Dried Sage and Thyme


1) Cut the Kaboucha Squash in half, rub with oil, salt and pepper.

2) Place cut side down onto a lined baking sheet and roast in 350F oven until fork tender inside (about 45-60 minutes)

3) Remove seeds, then scoop out Squash into a large saucepan. Add the caramelized onions, chicken stock, milk, salt, pepper and seasonings. Cook together on low/med for 15 minutes.

4) Using an Immersion Blender, carefully puree the soup (or do this in a blender).

5) Continue to cook until flavors have concentrated. Use more stock if too thick for you.

Serve with a drizzle of Cilantro Chili Oil or a shot of Sriracha.
Cilantro Chili Drizzle

1 small bunch fresh cilantro
1 garlic clove
1/2 chili pepper (serrano, or jalapeno)
2-3 guzzles of Olive Oil

In a food processor, add all the ingredients EXCEPT the olive oil. Puree, then continue to pulse as you add the olive oil a little at a time until you get the consistency you want for your drizzle.


Cori said...


Susan said...

Chili drizzle going into my bag of tricks--so pretty and tasty

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