Kabocha Ginger Soup

FIRST COURSE

Kabocha Ginger Soup

SERVINGS: 8 PREP TIME: 5 MINUTES COOK TIME: 45 MINUTES

My best friend Sophie is a Japanese powerhouse and hardcore foodie. I’ve always loved creating fusion recipes and feeding them to her. This soup takes Japanese inspiration to reimagine and elevate Butternut Squash Soup, a classic seasonal dish. Sophie and I stay up late talking for hours while sipping this delicious soup out of coffee mugs. It’s like a hug you can drink!

INGREDIENTS

1 medium kabocha squash 3 tablespoons coconut oil 1 inch segment ginger root 1 inch segment fresh turmeric 1 stalk fresh lemongrass (approx. 3-inch section) 3 shallots ½ cup dry Marsala wine 8 cups miso broth 1 cup coconut cream 2 tablespoons white balsamic vinegar Olive oil, to drizzle as garnish

DIRECTIONS

PREPARE COUNTRY BREAD

Preheat oven to 365°F. Puncture squash with a fork several times to ventilate steam. Place entire squash in baking dish and bake 30 minutes or until extremely tender.

PREPARE BROTH

Roughly chop shallot, lemon grass, ginger and turmeric root. Heat oil in a large stockpot and sauté until fragrant and shallot is tender. Deglaze pan with Marsala wine, loosening any bits stuck to bottom of pan with a wooden spoon. Once alcohol begins to reduce (2-3 minutes), add miso broth, reduce heat to low, and continue to simmer.

FINISHING SOUP

STEP 1 Test squash for doneness with a fork and remove from oven when ready. Carefully cut squash lengthwise, allow water to drain, and scoop out seeds once cool enough to handle. Using a paring knife (or clean hands), remove as much skin as possible, roughly chop, and add to simmering broth with coconut cream.

STEP 2 Blend to silky smooth texture with a handheld immersion blender (if available); add white balsamic vinegar and continue blending 1-2 minutes. Drizzle with olive oil to garnish. Serve warm.