Best Roast Kabocha Soup With Lemon Grass Cream Recipes

ROASTED KABOCHA SQUASH SOUP

Roasted Kabocha Squash Soup image

Make this roasted kabocha squash soup when you're in need of a perfect fall recipe. Thick and creamy, with pops of ginger, cumin, and coriander.

Provided by Elise Bauer

Categories Soup

Time 1h45m

Yield 6

Number Of Ingredients 14

Ingredients

1/2 large kabocha squash, seeded (about 3 to 4 pounds for the 1/2 squash)
2 1/2 tablespoons extra virgin olive oil, divided
Salt
2 cups chopped or sliced onions
2 ribs celery, sliced
3 cloves garlic, chopped (about 1 tablespoon)
2-inch piece fresh ginger root, peeled and grated
1/2 teaspoon ground cumin
1 teaspoon ground coriander
4 cups chicken stock
2 teaspoons kosher salt
1/4 teaspoon black pepper
Lime juice, for serving
Chopped fresh cilantro, for serving

Steps:

Preheat the oven: Set the oven to 400°F.

Nutrition Facts : Calories 196 kcal, Carbohydrate 27 g, Cholesterol 5 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, Sodium 762 mg, Sugar 11 g, Fat 8 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

LIME YOGURT LEMON GRASS SOUP

Lime Yogurt Lemon Grass Soup image

Provided by Food Network

Categories dessert

Time 30m

Yield 6 (6-ounce) servings

Number Of Ingredients 8

Ingredients

2 stalks lemon grass
1 cup water
2/3 cup sugar
1 cup heavy cream
2 cups plain yogurt (preferably Stonyfield Farms)
3/4 cup lime juice
Lime granita, or sherbet
1 lime, zested

Steps:

Prepare lemon grass stalks by peeling off the outer husk and placing on a solid cutting board. Bruise the stalks with the back of a thick knife. Wrap each stalk in a piece of cheesecloth and tie with strings.
In a stainless steel saucepan combine the water and sugar and bring to a boil, stirring once to make sure sugar has dissolved. Add one prepared lemon grass stalk and remove from heat. Allow lemon grass to steep in syrup until cooled.
In a stainless steel saucepan combine heavy cream and the second prepared lemon grass stalk. Bring cream to a boil, remove pan from heat and allow to cool.
Remove lemon grass stalks from cream and sugar syrup.
Place yogurt in a large stainless steel bowl. Whisk in the cool lemon grass-infused cream and lemon grass syrup. Keep mixture chilled until ready to serve.
Just before serving add lime juice to yogurt mixture. Adding lime juice too early will cause soup to curdle.
Ladle soup into chilled bowls or flat soup plates. Place a scoop of lime granita (or sherbet) in the center of the bowl and garnish with lime zest. Additional accompaniments include gingersnap cookies and/or thinly sliced tropical fruits such as papaya or kiwi.