Best Kabocha Squash Soup With Creme Fraiche Caramelized Granny Smith Apple And Madras Curry Cotton Candy Recipes

Kabocha Squash Red Curry image

Provided by Geoffrey Zakarian

Time 1h25m

Yield 8 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
1 carrot, cut into 1/2-inch dice
1/2 Spanish onion, cut into 1/2-inch dice
2 tablespoons finely minced fresh ginger
4 cups 1-inch-dice kabocha squash (from about 1 peeled squash)
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons Thai red curry paste
Two 13.5-ounce cans coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 cup fresh spinach
Cooked long-grain rice (preferably jasmine), for serving
1/2 cup peanuts, toasted
1/2 cup fresh cilantro leaves
1/4 cup pomegranate seeds
Lime wedges, for serving

Steps:

Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.

Roast Kabocha Soup with Lemon Grass Cream image

Provided by Nathan Lyon

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

1 large kabocha squash, cut in 1/2, seeds removed
1 tablespoon picked thyme leaves
Salt and freshly ground black pepper
6 tablespoons olive oil
1 cup heavy cream
1 stalk lemon grass, thick end only, finely chopped
1 small carrot, roughly chopped
1 small Spanish onion, roughly chopped
1 small leek, white portion only, roughly chopped
6 cups chicken stock, heated
Chives, cut in 1-inch sections, for garnish

Steps:

Preheat oven to 350 degrees F.
Season inside of the kabocha with thyme, salt and pepper and rub with 4 tablespoons oil. Place onto a roasting pan flesh side up, and roast until caramelized and cooked through, about 25 minutes. Let cool slightly.
In a small saucepan combine the cream with the lemon grass and reduce by half. Strain into another small pan and hold warm.
In a medium pot over high heat, add 2 tablespoons oil. Add the carrots, onion and leek and cook until browned. Add the hot stock, reduce the heat to medium, and season, to taste.
When the squash is done, remove the cooked flesh from the squash and add to the pot. Transfer the contents of the pot, in batches, to a blender and blend until smooth. Strain through a fine sieve into a second pot and reduce until desired consistency is achieved. Season, to taste.
Serve soup in a warm soup bowl, and gently swirl in a dollop of the cream reduction. Garnish with chives.