Silky Kabocha Soup Recipe (With Crispy Homemade Croutons)

By Sudachi · 60 min

Ingredients

Instructions

1. Preheat the oven to 180 °C and thinly slice the half onion.
2. Scoop the seeds and pulp out of the centre of the 450 g kabocha squash.
3. Set the squash flat side down on a stable board and cut off the skin with a sharp knife in downward strokes. Save the skin.
4. Cut the rest of the squash into large chunks and set aside.
5. Cut the 100 g baguette into bite-sized cubes in a bowl. Add 1 tbsp olive oil, 1 tsp dried mixed herbs, ⅛ tsp salt and 1 tbsp melted unsalted butter, toss to coat, then add the squash skin and toss again.
6. Spread the bread and skin in a single layer on a baking sheet and bake on the top shelf at 180 °C for 10 minutes.
7. Melt 20 g unsalted butter in a pot over medium-low heat. Add the sliced onion and ¼ tsp salt, and fry gently until translucent.
8. Add the squash chunks and another ¼ tsp salt, and cook until the edges begin to soften.
9. Pour 300 ml water into the pot, cover and simmer on low for 10-15 minutes, until the squash can be crushed easily with a spoon. Add a splash of water if needed.
10. Blend until smooth with a heatproof blender or immersion blender. Add 10 g unsalted butter and blend for another 20-30 seconds.
11. For an extra smooth texture, pass the soup through a fine mesh sieve into a clean pot.
12. Return the pot to low heat and add 150 ml heavy cream, 150 ml whole milk, ¼ tsp salt and a pinch of nutmeg. Heat until it reaches a low simmer, stirring often to stop a skin forming.
13. Turn off the heat and whisk in ½ tsp white miso paste.
14. Pour into warmed bowls, top with the croutons and squash skin slices, then season with ground white pepper and dried parsley to taste.

Summarized from Sudachi's video. Watch it for the details.

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