I think regardless of which squash had won last week’s poll, I would have lied and said it was the kabocha. While the others all have their place in fall cuisine, there is something about the kabocha squash or japanese pumpkin that makes it better than all the rest. The color is unbelievable and the creaminess that can be created using the kabocha is mind-blowing. Honestly, try this soup or any other version utilizing kabocha squash and you will be hooked!
I would take this recipe as more of a guideline. The name of the game is balancing the sweetness with a bit of spice but have fun with it. Add different spices (like cinnamon) or different vegetables (like fennel) to make it your own!
Also check out my perfect fall cocktail at the Nobler…
Kabocha Squash and Hot Pepper Soup
1 kabocha squash, trimmed and rough chopped
2 long hot green peppers
2 poblano peppers
4 garlic cloves chopped
1 large red onion
3 tbsp curry powder
2 tbsp chili powder
2 cups apple cider
3 cups water
Preheat the oven to 425 degrees. On a sheet tray, toss the chopped squash and peppers with olive oil, 1 tbsp curry powder and 1 tbsp of chili powder. Season with salt and pepper and roast until slightly caramelized (25-30 minutes). Meanwhile in a large stock pot saute the onions and garlic over medium heat until translucent. Add the remaining curry powder and chili powder and stir to coat. Add the squash and peppers and de-glaze the stock pot with the apple cider. Add the water, season with salt and pepper and let simmer for 30 minutes. After 30 minutes, puree the soup in a food processor or blender. Serve with roasted pumpkin seeds and some crusty french bread.