Roasted Kabocha Squash Soup With Chantillly Cream & Candied Pecans
Time 1.5 hours
5 pounds kabocha squash
4 tablespoons unsalted butter
1 stalk celery, chopped
1 leek, white part only, chopped
1 small sweet yellow onion, chopped
4 quarts homemade chicken stock
1/2 tablespoon ground cinnamon
1/2 tablespoon fresh thyme leaves
sea salt and freshly ground white pepper, to taste
fresh lemon juice, to taste
brown sugar, to taste
4 oz pecans
1 tablespoon butter
4 tablespoons brown sugar
1 tablespoon honey
1 cup heavy cream
ground cinnamon to taste
How to make it
Preheat oven to 350. Place whole squash on a baking sheet and roast for 45 minutes or until it can be pierced easily with a toothpick. Remove and allow to cool then cut in half and scoop out the seeds. Scoop out the flesh and reserve.
In a large stockpot, melt the butter and saute leek, celery and onion until soft over med-high heat. Add the chicken stock, cinnamon and thyme. Add the roasted squashand bring to a light simmer and continue to cook for 15 minutes. Remove soup from heat and puree with a hand held blender until smooth (you can also use a regular blender). Strain into a clean container/pan and season to taste with lemon juice, brown sugar, salt and pepper to taste. [Photo24680]
prepare the chantilly cream: whisk the cream to soft peaks. Fold in cinnamon.
prepare the candied pecans: heat the butter in a saute pan over low heat and add the pecans, stirring occasionally. Gradually add the suagr and honey and cook for about 5 minutes, stirring continuously, until the sugar and honey binds to the pecans. Pour pecans on parchment paper and let cool [Photo24679]. You may beed to break apart some pecans that stick to each other.
To serve: ladle the soup into bowls, add a dollop of chantilly cream to each serving and sprinkle with a few candied pecans.