This creamy cinnamon ginger kabocha squash soup is topped with a tart cherry drizzle and pecan cherry crumble. Grab and bowl and get cozy!
Julie and I are in Paris for a quick 4.5 days. It’s the most random trip ever (she entered a recipe contest on the spur of the moment, ended up being a finalist and then got to bring a guest for free to the cook off…in Paris) and after about 6 hours of sleep in the last 48, we’re back in our hotel room after a solid 6 hours of walking around the city and seeing some sights.
A few thoughts from Paris so far:
-Americans are still just as obnoxious, even all the way across the Atlantic. Overheard today in line at Notre Dame…
Him: “she said admission is free but to get in the queue”
Her: “the what?”
Him: “the queue”
Her: “what’s that?”
(all done in a thick redneck accent)
-On the Pierre Hermé vs. Laudree macaron debate: Laudree is like the outdated classical cafe you’d find inside a snobby Sak’s Fifth Avenue with the all the usual flavors (although gingerbread was a delicious slightly out of the box flavor).
Whereas Hermé is like the hip new chef in town putting foie gras (yes, seriously, we bought a foie and fig macaron) in your cookies.
Our vote is Hermé.
-When the weather says sunny and 60, it really means cloudy, feels like 50 at best and some occasional rain showers that will force you into a shoebox sized creperie for lunch wishing for a bowl of the cinnamon ginger kabocha squash soup sitting in your fridge at home, 3,500+ miles away to go along with your buckwheat, fried apple, goat cheese and ham galette and warm you up.
I didn’t get my soup (or the special hot wine they advertised and then were out of when I tried to order it!) but the crepe was pretty killer.
Pan fried apples…so much yes.
If you’re looking for that perfect fall/winter soup to warm you up though (in the absence of a cutesy Parisian creperie), I highly suggest this kabocha soup recipe.
As I mentioned in this guide to winter squash, I’m obsessed with kabocha. It’s hands down my favorite squash of the season. Sweeter than butternut (and with half the carbs – yay for eating more!), it makes the perfect creamy soup that pairs wonderfully with cinnamon and ginger.
To help balance the creamy sweetness, I drizzled it with tart cherry juice concentrate for some tang. Don’t skip the pecan tart cherry crumble topping either because:
2. more tang
3. I said so.
- 1 kabocha squash, quartered
- 1 tablespoon coconut oil
- 1 small yellow onion, sliced or coarsely chopped
- 2 cloves garlic, minced
- 1/2 tablespoon fresh ginger, minced
- 2 1/2 teaspoons cinnamon
- pinch red pepper flakes
- 2 cups chicken broth (or vegetable broth)
- 2 cups 2% milk
- Preheat oven to 400 degrees.
- Place squash flesh side down on a baking sheet and roast for about 1 hour, turn squash over half way through.
- Remove from oven and let cool.
- Place a large pot or dutch oven over medium-high heat. Add coconut oil to the pot.
- Once coconut oil is melted, add onions and cook for 3-4 minutes until softened.
- Add garlic and ginger to the pot and cook another minute.
- Add the cinnamon and red pepper flakes, stir to coat then add the kabocha flesh (it should come right out of the skin after roasting) to the pot.
- Add the chicken broth and milk and stir to combine.
- Bring the mixture to a simmer and cook for about 5-7 minutes until heated through.
- Use an immersion blender or process in a blender in batches until smooth.
- Ladle the soup into serving bowls then drizzle with the tart cherry concentrate (about 1 tablespoon per bowl) and top with a pinch of the chopped pecans and cherries.