Kabocha and Root Vegetable Soup
I developed this recipe over 10 years ago because I was tired of all the sugary squash soups out there with spices like nutmeg and cinnamon. This recipe combines the sweetness of the squash with the earthy complexity of parsnips and carrots. The measurements are approximate, since I go by look, feel, and taste. The proportions here make a large batch. It could be halved if you desire, but where's the fun in that?! Add a little fresh chopped herbs, like parsley or basil, if you like. Serve hot and gently drizzle a little chile-infused olive oil and balsamic fig vinegar over the top of each bowl. (The fig makes it like syrup. You can also prepare a simple balsamic reduction instead).
Recipe Summary
Ingredients
Directions
Cook's Notes:
Use any flavorful squash you prefer, something like kirin, kabocha, or even pumpkin. Avoid butternut -- too bland.
As an alternate garnish, I have also prepared a topping by finely dicing some of the parsnips and carrots and the thick, green, leafy stalk of the leeks, sauteed and glazed with brown sugar and a little cayenne pepper or hot paprika.