Hokkaido Squash Soup
From hollyeats 15 years ago
- 30 minutes to make
- Serves 6
One of my favorite winter soups. Hokkaido is a hard deep-orange squash with a sweet flavor. Can be served as a first course or as a light main dish with crusty bread and salad.
Ingredients
- 1 medium-sized Hokkaido squash shopping list
- 2 smallish yellow onions shopping list
- 1/4 cup unsalted butter shopping list
- 1 tsp. (or more to taste) freshly ground black pepper shopping list
- 1/2 tsp. freshly grated nutmeg shopping list
- 1/4 tsp. ground coriander shopping list
- chicken broth to cover (about 4 cups) shopping list
- 1/4 cup heavy cream shopping list
How to make it
- Wash the squash, scoop out seeds and cut into 1" chunks. (this is not easy as Hokkiado is a very hard squash-- use a good knife!)
- Dice the onions coarsely.
- Sauté in butter over high heat until onions start to wilt.
- Turn heat to medium and keep cooking, stirring occasionally, until squash begins to break up.
- Add seasonings and stir well.
- Pour in chicken broth to cover, stir well, bring to a boil and let simmer for another 10 minutes or so.
- Pureé the soup with a hand mixer or in the blender.
- Return to pot, stir in cream until well blended and serve hot!
People Who Like This Dish 3
- Cantaloupe Nowhere, Us
- sayboya Adelaide, AU
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" It was excellent "