Roasted Kobocha Squash and Ginger Autumn Bisque

This dish was inspired by the kobocha squash my coworker gave me to take home. Kobocha is a very sweet Japanese pumpkin. If you prefer the regular pumpkin variety or butternut squash this recipe will work just as well for those. It is a classic flavors of fall recipe. Sweet, but not overly so it is very filling and a perfect way to utilize the vegetables in season.

Roasted Kobocha Squash and Ginger Autumn Bisque

Puree of 1 kobocha squash*
2 apples, cored, chopped and evenly divided into two piles
1 cup apple cider
4 Tablespoons butter
2 cups low sodium organic chicken
1 leek, cleaned and chopped
3 stalks celery, cleaned and chopped
1 medium yellow onion, julienned
pepper, to taste
salt, to taste
1/2 cup heavy cream
7 small sages leaves, roughly chopped
1/2" piece of ginger, peeled and grated
1/2 Teaspoon olive oil

1. Melt 2 1/2 Tablespoons of the butter in a heavy bottomed stock or pasta pot over medium heat. Add celery, leeks, onions, sage, salt, pepper, 1/2 the apples. Saute until softened, about 7 minutes, stirring frequently.
2. Take mixture off heat and allow to cool. Add 1/2 cup chicken stock and puree until smooth.
3. Melt 1 Tablespoon butter in the stockpot and saute the other half of the apples over medium heat, stirring frequently.
4. When the apples are starting to soften add remaining chicken stock, pureed veggies, pureed pumpkin, ginger and cider.
5. Bring mixture to a boil and cover. Turn heat down to low and simmer for about 10 minutes to allow flavors to marry.
6. Turn off heat, taste and adjust for salt and pepper. Add cream. Allow soup to sit for 5 minutes to heat cream.
7. Serve, garnished with fried sage and a drizzle of heavy cream.

I hope you enjoy this recipe and I welcome your feedback!


*I quartered my squash, trimmed the ends off, scooped out the seeds and goop then brushed melted butter all over the skin. I roasted the quarters in an oven preheated to 375 for about 40 minutes.

Balsamic Roasted Zucchini & Summer Squash Soup w/ Ginger Yogurt

Spring has sprung and our corner of the world is blossoming before our eyes. The allergy sufferers are in misery and the skies have opened up a torrential downpour on us, the better to nourish spring's buds. All this is to say that it is soup weather once again. This soup weather calls for a lighter, squash-based soup which is perfected by a dollop of savory ginger yogurt. Glazing the squash in balsamic and roasting it with onions gives the soup a surprising depth of flavor.

I served this along with my smoked trout and citrus salad and some fabulous zesty lemon & thyme chicken drumsticks.

Zucchini & Summer Squash Soup

For roasting the squash:

3 Medium Zucchinis, quartered lengthwise
4 Medium Summer Squash, quartered lengthwise
1 Medium yellow onion, quartered
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
3 sprigs of thyme, leaves stripped off & woody stems discarded
Salt, to taste
Freshly ground pepper, to taste

For the soup base:

1 Bayleaf
1 leek, chopped finely
3 carrots, chopped finely
2 stalks celery, chopped finely
3 Tablespoons butter
1/2 Teaspoon olive oil
4 cups chicken stock
4 cups water
salt, to taste
freshly ground pepper, to taste

For the yogurt:

1/2" x 1" piece of ginger, peeled and grated
3/4 cup unsweetened greek yogurt

1. Preheat oven to 400 degrees. In a mixing bow combine all roasting ingredients, then toss to coat. Spread squash and onions in a shallow baking dish in a single even layer. Roast for about 25 minutes, or until completely squishy (the more you overcook your squash, the smoother the consistency of the soup). You may want to remove the onions before 25 minutes are up; start checking on them every 5 minutes at 15 minutes.
2. While the squash and onions are roasting combine the yogurt and ginger and chill in the fridge in a covered container until the soup is ready to serve.
3. When the squash and onions have been roasting for 15 minutes, melt the butter for the soup base in a large heavy-bottom skillet (or whatever you intend to make your soup in); add in olive oil, leek, celery, carrots, salt, pepper and bayleaf and saute until tender over medium heat.
4. When the zucchini and summer squash have roasted until their melting point, remove from oven and allow to cool somewhat. Puree onions and squash in a blender until completely smooth.
5. Add chicken stock and water to your mirepoireau* in the pan and bring to the beginnings of a boil.
6. Mix in pureed veggies and cook another 3-5 minutes, or until all ingredients have reached the same temperature.
7. Serve with a dollop of ginger yogurt and garlic rubbed crostini.

I hope you enjoyed this recipe and I welcome your feedback!

*Your soup base; get it? n_n