Now I will share with you something very nice for the current cold weather.
This squash soup is like a regular squash soup, in that it is made of squash and tastes like squash. Unlike a typical squash soup, however, this one uses kabocha squash instead of butternut squash. At the supermarket, kabocha squash is usually thrown in that big pile with all the different sorts of squashes. It has the same creamy taste as a butternut squash, but with a finer texture, making for a smoother cream soup.
This is a simple recipe, though it would definitely make your soup life easier if you had one essential tool. That tool, dear Internet, is a hand blender. If you are planning for lots of cream soups in your bright future ahead and you don’t already own a hand blender, you should better get one quick. I used to boil the squash, load it all up into a stand-up blender, purée the whole lot, then scoop it all back into the pot. Many burns and explosions later, I decided finally to appropriate my mom’s backup hand blender. Now I have a great soup life.
The hardest thing about this recipe, if you decide you’d like to impress and serve it in the rind from whence the squash came, is digging all the hard, pre-cooked squash out of the hard outer layer. It definitely takes some muscles and patience, but, you know, if you want to impress…
Here’s the recipe!