Monday, November 19, 2012

Roasted Kabocha Squash Soup

sage

Confession: I'm a thanksgiving traditionalist.  I'm happy to try new recipes all year long, but when it comes to that Thursday in November, I want nothing more than turkey, cornbread & biscuit dressing, green bean casserole, sweet potatoes topped with marshmallows, and cranberry sauce out of a can.

kabocha squash

I love thanksgiving to taste like home. It might be my favorite thing about the holiday, actually. The ritual of same. I love making the same pie, the one I know my dad loves, I love the familiar taste of each dish. While I know it's far from the most important thing about the day - it's a part that makes me happy.

kabocha squash

This soup? Most definitely won't be on my thanksgiving table. But it's perfect for these chilly days just before.

Untitled

I originally picked up a kabocha squash at the market because I loved the color, dark green with splotches of orange, but now is my new favorite thing. It's sweet and creamy, and wonderful roasted. I had some sad-looking sage hanging around at the back of fridge that needed to be used, so I added it in and I love how the flavors combine.

kabocha squash

kabocha squash

What about you? Thanksgiving traditionalist or are you all about trying new methods & flavors?

roasted kabocha squash soup

Roasted Kabocha Squash Soup
from epicurious

1 (4-lb) kabocha squash halved and seeded

1 cup vegetable oil

20 whole fresh sage leaves plus 1 1/2 teaspoons chopped fresh sage
 
1/4 lb sliced pancetta coarsely chopped 

1 tablespoon olive oil 

1 large onion chopped
 
2 garlic cloves minced
 
3 1/2 cups chicken broth
 
3 1/2 cups water
 
1 tablespoon red-wine vinegar


 Roast squash:


Preheat oven to 400°F.
 Roast squash, cut sides down, in an oiled roasting pan in middle of oven until tender, about 1 hour. When cool enough to handle, scrape flesh from skin.



Fry sage leaves while squash roasts:


Heat vegetable oil in a deep small saucepan until it registers 365°F on a deep-fat thermometer. Fry sage leaves in 3 batches until crisp, 3 to 5 seconds. Transfer leaves with a slotted spoon to paper towels to drain.



Cook pancetta and make soup:


Cook pancetta in a 4-quart heavy pot over moderate heat, stirring, until browned. Transfer pancetta with slotted spoon to paper towels to drain.

 Add olive oil to pancetta fat remaining in pot, then cook onion, stirring, until softened.

Stir in garlic and chopped sage and cook, stirring, until fragrant, about 1 minute. Add squash, broth, and water and simmer 20 minutes to blend flavors.



Purée soup in batches in a blender, transferring to a bowl. (Use caution when blending hot liquids.) Return soup to pot and reheat. If necessary, thin to desired consistency with water.

Stir in vinegar and salt and pepper to taste.

Serve sprinkled with pancetta and fried sage leaves.

104 comments:

  1. These pictures are so beautiful and this dish! It looks absolutely amazing!

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  2. I'm with you on the traditional Thanksgiving dishes but this soup does look great! I love the cast iron bowl!

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  3. I'm completely with you on the thanksgiving food front; All I want is turkey and maple-pecan pie, every. single. year.

    Beautiful photos as always, the soup sounds divine!

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  4. A wonderful soup! So comforting and tasty. Lovely seasonal pictures and pretty props.

    Cheers,

    Rosa

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  5. This soup sounds absolutely lovely. Pretty photos (as always). Love this!

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  6. I totally understand keeping to tradition! My family's like that with certain menu items but then we switch others up. Just like the people!! j/k, sort of.

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  7. wonderful images and recipes here..thank you for sharing..

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  8. Love this recipe! I have a kabocha squash sitting on my counter, so this may end up on the menu! :)

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  9. I perfectly understand the need for traditional food when you come to such special occasions: it happens the same for Christmas to me. Though, I love this soup, the idea of sage and pancetta with squash is mouthwatering.
    beautiful pictures, full of atmosphere!
    Giulia

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  10. Beautiful... squash is the perfect Autumn dish. And combined with soup - divine! I'm with you on being a traditionalist. Those familiar tastes and smells, especially the smells, are so powerful. The same every year makes me happy too. Just thinking about my favorite stuffing and cranberry sauce and pumpkin pie... oh my.
    --Kellie

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  11. Incredibly beautiful! I have a kabocha squash on my counter and can't wait to try this soup :)

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  12. Yummy, yummy! This sounds tasty. And of course, as always, gorgeous photos!

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  13. Love the photos. Bet this tastes wonderful. Can't wait to try it out.

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  14. Love the idea of this - haven't ever tried this kind of squash before. Butternut is my favorite this year. But I love cooking new things. I will be trying it soon. One year I did do a soup as a starter for thanksgiving dinner. But in our home its usually its very traditional with buttermilk cornbread sausage stuffing, big ol' turkey, cranberry sauce...ect. Great blog - been a fan for awhile!!

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  15. I'm always torn between tradition and trying something new. We always have the staples--the turkey, the mashed potatoes, noodles in turkey gravy, sweet potatoes, rolls, the cranberry sauce, deviled eggs...but sometimes I like to change things up. Try something new. I don't mess with the traditional stuff, that's for sure.

    That soup looks divine! It's definitely squash season!

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  16. So beautiful here. We're a mix of both tradition and taking risks. That's why Thanksgiving is such a beautiful and fun moment. So glad someone shared this post with us. We're huge fans of kabocha squash- can't get enough of it.

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  17. Beautiful as per usual. I love the droopy sage! I too am a Thanksgiving traditionalist. For us it's also cornbread & biscuit dressing, turkey, gravy, marshmallow sweet potato, skillet fried okra, "coca cola butt ham" (mom's specialty), deviled eggs... and.. um a bunch of pie (chocolate, pecan, pumpkin.. and this year buttermilk too!)... . But we have no green bean casserole in my family! What gives? I love that stuff. I make have to make it my mission to introduce that one.

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  18. it's so wonderful when i follow a blog that teachs and inspires me so much!
    Thank you so much!

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  19. Your blog, photos and words are completely lovely. I agree with you, I appreciate tradition on the holidays, too - especially Thanksgiving.

    The soup looks amazing!

    Cheers!

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  20. I'm pretty traditional about it too. I love my family's usual thanksgiving, but when I can't be there, I don't even try. I can't even touch grandma's cooking! This year it's just my husband and I. We are doing a turkey and all the fixings, but our way. It's pretty exciting, but I'll definitely miss thanksgiving with the fam!

    The soup looks gorgeous, Hannah! Have a merry holiday!

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  21. Yes, I am with you...traditionalist all the way! Dad's smoked turkey (brined first), mom's southern cornbread & biscuit dressing, green beans, mashed potatoes, homemade rolls, frozen cranberry salad. I can't imagine a Thanksgiving without it :)

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  22. I'm actually not a fan of turkey so i like to try something different. I'm doing roast beef this year but i'll have all the traditional side dishes and desserts.

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  23. Really beautiful photos. The soup looks amazing and I love your thoughts about the holiday. Thank you!

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  24. I think I fall somewhere in the middle of the traditionalist and trying new things scale. I enjoy certain things from my childhood Thanksgiving dinners just as they were then, but some things I have played with as an adult and liked the new flavors as well. This soup looks amazing! This is the second post in a week I have seen of this squash, yet I have never seen one in person. I think I will make it my mission next week to scope out the farmer's market for one of those babies and make this soup!

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  25. The soup looks wonderful ( I do love a splash of vinegar in squash soups, which really benefit from the acidity). Like you, I'm a Thanksgiving traditionalist. We'll be eating a simple roast turkey with stuffing, cranberry sauce, and a home-baked apple pie.

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  26. This is one of my fav squash soup. I've been making it for years and it turns out always fantastic. Of course, in your pictures it looks much more fancier than mine!

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  27. This is my kind of soup, and I would be aloud to make this tomorrow for sure. I have a traditional Thanksgiving household, so I am not really allowed to fool around with new methods on the day, before or after is ok. But the soup, that is all good. I have been the soup girl, so no one feels married to a particular kind. Even though I prepare the whole meal, somehow I can get away with changing the soup. I have a butternut squash and all of these ingredients, so that is my soup tomorrow, thank you! Happy Thanksgiving!

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  28. YAY- you posted! Love reading your blog and the beautiful pictures! I look forward to your posts more than any other one that I follow. Only wish they were more often! Happy Thanksgiving!
    Leigh

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  29. Beautiful!!!
    You know I am too a traditional person when it comes to holidays... Same food, same little traditions ... It just feel like home, the way it should feel ..Right!!
    Loving this soup.. I am may be yet not in complete soup mode (blame it on california whether) but I can see it coming !!

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  30. I'm a Thanksgiving traditionalist. This year it was just my husband and I. I made everything just as my Grandma would make it and everything turned out delicious. :-)

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  31. Oh, Hannah. Your photography is so beautiful I want to cry. You are just so, so talented.

    And I love that little glass of wilted sage, which is what my herbs always look like by the time I get around to cooking with them.

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  32. We don't celebrate thanksgiving so much in my part of the world, but I would be a traditionalist for sure!!

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  33. Hi Hannah,
    That soup looks delicious! I make a soup with this same squash but I use cilantro stems and coconut milk with other stuff and it is soooooo good.

    I live in Georgia...in Kennesaw. Where are you?

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  34. your pictures are amazing. they make me feel comfortable, warm and cosy. like a promise of a heal world. thank you!

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  35. Stunning photography, I am in love with your style. Squash soup is a favorite in our home. Your looks divine!

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  36. I love pumpkin soup and your amazing pictures!

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  37. I really need to find a place where I can find more of the fun squashes - even at the market I shop at, which has a great variety of produce, I can usually only find acorn, butternut and spaghetti. Boo.

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  38. Hi, found your recipe on pinterest and tried it out since I had a squash just like yours sitting on my counter waiting for me... The soup turned out great!

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  39. Thanks for the brilliant blog post Roasted Kabocha Squash Soup .it was very helpful for me.keep sharing such thoughts in the future as well.this was in fact what i was looking for,and i am happy to came here!

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  40. Where I live most soup has to be made with pumpkin. Of course, there are exceptions to this rule, such as fish tea, which is lighter, almost like a broth. For that reason, no pumpkin is used in it. The same applies to mannish water, which is actually made with goat meat. That is also a light soup that doesn't contain any pumpkin.

    However most vegetarian soups contain pumpkin. The same applies to beef soups. Pumpkin really adds a rich flavor to soup and helps to thicken it. Plus it gives so much in terms of nutrients.

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  41. The soup looks lovely but I am distracted by the beautiful apron- where did you get it?

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  42. So beautiful, Hannah. And happy new year to you and your family.

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  43. Je découvre votre blog. Vos photos sont vraiment très jolies. Je reviens lire vos nouveaux posts avec curiosité.

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  44. YUM!
    Will def have to try, thanks for a sweet recipe. :)

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  46. This is perfect, it looks so nice. Just probably I would like to have some cheese or cream in it. :)

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  47. This is my kind of soup, I will be aloud to make sure this tomorrow. I have a traditional Thanksgiving family, so I'm not really allowed to fool around with the new method before or after a day, is ok. But the soup, is good.

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