Japanese Kabocha Squash
Japanese Kabocha is a winter Squash found in many parts of the world, especially in Asia. Today many of the Kabocha in the market are of the type called Kuri kabocha, which was created based on Seiyo kabocha (buttercup squash). It’s popular for its strong yet sweet flavor and moist, fluffy texture, which is like chestnuts. It has an exceptional naturally sweet flavor, even sweeter than butter squash. It is similar in texture and flavor to a pumpkin and sweet potato. Kabocha is available all year round but is best in late summer and early fall. It is ideal and suitable for winter time as a comfort food item.
Kabocha squash x1 (about four lbs)
Soffritti ¾ cup (For this recipe, I like to use sweet onion, shallot, garlic, carrot, celery, and leek. For details please go to my Scallop with sauté vegetable recipe.)
Kosher salt ½ table spoon
Extra virgin olive oil 2 table spoon
Chicken stock (unsalted) six cups
Heavy cream ¼ cup (optional)
White truffle oil ¼ tea spoon
Cut up the squash in four quarters. Take out the seeds and use a heavy knife to cut the outer skin. The skin is very tough so be very careful with your fingers. Cut up the squash into smaller pieces and use a bowl to toss it with kosher salt and olive oil. Place it on a cookie try and bake it in 375ºF for 45 minutes. Take it out and let it cool off for about ten minutes.
Pour the chicken stock a cup at a time to a blender. Transfer about ¼ of the cooked squash and soffritti to the blender. Use high speed to liquefy everything and repeat the same procedure until all the squash turn into thick soup. Pour the soup into a pot and cook it gently with constant stirring to avoid burning. Drip a few drops of white truffle oil and heavy cream on top of the soup before severing for more intense flavor.