Roast Kabocha Soup with Lemon Grass Cream

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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