Here's the kabocha squash soup I made from the rest of the squash crescents I roasted along with dinner a couple of nights ago.
To enhance flavors, I softened a chopped onion in a little butter before adding the peeled, cubed, roasted squash and chicken broth to cover. After simmering for about 30 minutes, I let the soup cool overnight and blended it smooth the next morning.
All it needed was a little salt and pepper and a gentle heating to make a lovely, dark orange soup to accompany the pumpkin pecan muffins at brunch. I can't say I could taste the sausage but the soup was splendid nonetheless. A serious squash meal.
We busted out the antigue china for this event - how often do you get to consult with your daughter over her choice of wedding dress? We call that an occasion!
Labels: kabocha squash