I know it is a little early to be thinking fall or maybe we just don’t want to admit summer has come and gone so quickly? Fall is such a spectacular time of year (depending on where you live it is a little more spectacular) and the product you start to find at the market just screams full bold flavors and the Kabocha Squash is a perfect example of these flavors. Sunday morning I was up early and off to the La Jolla Market as I usually do, I was a little more excited than usual as the week before I had met a farmer that was selling fresh dates from Indio, CA (just outside Palm Springs) and they were just simply perfect, but this is for another time, stay tuned 😉
As I was walking around the market admiring the beautiful tomatoes I stumbled across a booth that had Kabocha Squash and I think I even let out a little yelp of excitement, had a quick chat with the farmer and then off I went with my 5lb Squash.
One of my favorite soups is a squash, and this is the squash to make it with, but I was even a little more excited about making this recipe for I had just received in the mail from my good friend Mr. Tim Burton from Maplewood Farms in Medora, Indiana a bottle of Bourbon Ale infused Maple Syrup. (a creation he created with Goose Island Brewery in Chicago). This was going to some how make it into the squash soup.
Over the years in this industry I have had the pleasure of meeting so many amazing individuals that share such a passion for their product that they grow, harvest and create. This passion challenges you even more to respect and create the best dish you possibly can. As you will see in this recipe there are really only 5 ingredients, I want to let the main ingredients shine with out masking their flavors. Each one of the ingredients is there to support the main ingredient in this case the Kabocha Squash. I hope you enjoy this recipe as much as I do.
5lb Squash Peeled, seeds removed and rough chopped
1 Small Onion peeled and chopped
1 Quart Chicken or Vegetable Stock
1/4 Cup Maple Syrup (get your hands on Tim’s Syrup it is so worth it, you can buy on line)
(You can add a few pieces of bacon to this recipe and it creates a nice hint of smokiness, Beautiful)
Pre-heat oven to 450 F
Toss squash and onion in a little oil and seasoning place in oven and cook for about 30 mins the squash will start to brown this is good. Add the Maple Syrup 5 mins before squash is cooked.
In a large pot heat the chicken stock and add the squash right out of the oven, cook for 5 mins
Place mixture in blender and puree until smooth, pass through a fine mesh strainer
At this point you have the base and the soup can be stored in the fridge until needed.
To serve heat the soup and add desired about of crème fraiche and a little stock if the soup is to thick.
Garnish with a few croutons for crunch, I used a squaw bread crouton, works very well with this soup.
Amy’s Wine Picks
Chef McLeod’s Kabocha squash soup is a perfect dish for a brisk fall evening. I have selected wines that have warm flavors to complement the change of the season.
Top pick: Chardonnay. It will accentuate the buttery flavors of the soup. I am partial to French Burgundy, because I prefer a Chardonnay that expresses terroir and hasn’t been masked with over-the-top oak treatment. But there are some Burgundian-style producers in California that are allowing the grape to show its true colors. Some affordable examples are Talbott and Au Bon Climat.
Playing it safe: Pinot Noir. Typical aromas for Pinot Noir include red fruit of cherries, strawberries, and cranberries, violets, tomato leaf, cured meats and black tea. It is a perfect fall wine and will complement the roasted onions. Try Cold Heaven Cellars from Santa Barbara County.
Off the beaten track: Beaujolais. Typical aromas for Gamay include strawberry, black cherry, pear drop, bubblegum, violets, banana and crushed granite. I recommend serving it slightly chilled. It will bring out the naturally sweet flavors of the Kabocha squash. Try Jean Paul Brun Morgon Terres Dorées, $19.99.