Updated: May 22, 2021
Kabocha by far is my favorite " squash". It's beautiful on the outside, and inside, it has an intense orange color. It's got the density of a yam and the flavor of a butternut squash, and it tastes like a chestnut. You just need to try it!
I used it to make this soup, but the possibilities of its usage are endless. It would be a lovely addition in stir fry or substituted in pumpkin puree in the pie.
This soup is defiantly one that eats as a stew, but you can always add more broth to make it "soupier". This soup was a hit in my household. There were lots of disappointed people when they couldn't get more leftovers! I served this soup with a side of Socca Bread, and it really was delectable.
1 tablespoon ghee
1 large onion, chopped
2 garlic cloves, chopped
4 celery, chopped
1 red pepper, diced
1 small fennel, chopped
1 Kabocha squash ( I used 1- 1 1/2 cups)
2 tablespoon olive oil
2 cups Better and Bouillon ( diluted as directed on jar) or homemade broth
1 cup water
1.5 lb ground lamb
salt and pepper
Yield: 6 servings
Prep Time: 1 hour and 30 minutes
Cook Time: 1 hour
In a heavy bottom saucepan, sauté the onions in the ghee. Add the garlic and sauté for 2 minutes. Add the celery, red pepper and the fennel. Cook for 5 minutes until the mixture is soft and turning translucent.
Preheat oven to 400°F.
Wash the squash, cut the top off, and scoop the seeds out.
Rub the squash inside and out with 1 Tablespoon olive oil.
Place it on a parchment lined baking sheet and bake for 40-45 minutes until tender.
When cool enough to handle, scoop out 1 to 1 1/2 cups of the squash ( Can be done a day in advance).
Add the squash to the pan with the vegetables. Add the broth and water. Bring the mixture to a boil, then simmer for 20 minutes. Puree the mixture. I used my stick blender (hand emulsifier).
In a skillet, heat the 1 remaining Tablespoon of olive oil. Cook the lamb meat breaking up any lumps.
Add the meat to the soup. Season to taste and simmer for 30 minutes on low heat.
Serve with Socca bread.