Just what the doctor ordered for a chilly winter night! This soul warming soup is courtesy of Chef Kyle Rourke of Kimpton’s Red Star Tavern in Portland, OR.

Kabocha Squash Soup

Ingredients

4 yellow onions, sliced

2 leeks, white part only, sliced

4 stick celery, sliced

2 kabocha squash, peeled, seeded and diced

6 cloves of garlic, smashed

1 bunch of thyme, picked

2 bay leaves

1 cup almond milk (optional)

1 cup dry white wine

4 T salt

2 T black pepper

2 t paprika

2 t mace (similar to nutmeg)

Preparation

Sweat onion, leek, and celery in large pot over low heat. Do not allow to color.

Once soft, add garlic, thyme and bay leaves.

Deglaze with white wine and reduce until liquid is almost gone.

Add squash.

Add water until the vegetables are covered.

Simmer over medium low heat until squash is soft.

Puree in batches in blender and pass through a fine mesh strainer.

Add seasoning and almond milk.

Top with Apple Relish (recipe below).

 

Apple Relish

Ingredients

1 granny smith apple, bruinoise (fine dice)

1 shallot, bruinoise (fine dice)

1 lime zest

3 T extra virgin olive oil

1 T fresh cracked peppercorn

Preparation

Combine all ingredients and place spoonful as garnish for soup.

Serve and enjoy!

*Recipe and image courtesy of Chef Kyle Rourke of Kimpton’s Red Star Tavern in Portland, OR.*