These Squash are tough to open, but their flavor is one of my favorites among squash. It is rich and fruity, similar to butternut, but a bit nuttier. This soup requires that you roast your squash prior to combining it with your soup ingredients so I advise you do roast ahead of time, either the night before, or up to a month in advance if you’ve got freezer space for 3-4 cups of squash pulp.
1 whole kabocha squash
3 cups chicken or vegetable broth
2 carrots
1 Tbsp fresh sage
1/8 teaspoon freshly grated nutmeg
salt and pepper
With a very heavy, sharp knife, carefully cut into your squash. It’s going to take several cuts before you’ll be able to pull it apart, just be patient. I made cuts down four sides, then started cutting a circle around the bottom to connect the cuts. This squash is a toughy, I can’t stress enough that you should be careful when disassembling your squash. Cut away from your body parts and any pets or children that might be lurking.
Once you’ve got your squash cut into manageable pieces, assemble it in a large pyrex or over proof pan with about a quarter cup of water. Cover with aluminum foil or a lid if you’ve got one. Roast for about an hour at 375 degrees until very tender. Let your squash cool until you can (wo)man handle it. Separate the orange pulp from the skin and store the pulp until you are read to make your soup.
In a large stock pot, add squash pulp and stock. Grate 2 carrots (large grate) and add to the pot. Add fresh sage, stemmed and minced, and grated nutmeg. Add salt and pepper. Simmer the soup over medium-low heat for about an hour. Using a hand emulsifier, blend your soup. If you don’t have a hand emulsifier, you can transfer your soup, 2 cups at a time, to a blender and do it that way. To be safe, cover your blender lid with a towel, hot liquids seem to like to escape blenders. Return your soup to the pot and reheat if needed. Taste your soup and add more salt and pepper if needed. Serve with a fresh dollop of plain yogurt and some fresh parsley leaves.