Kabocha Squash Soup with Garlic Challah Croutons

  

Sukkot kabocha soup

Since Sukkot menus are all about the autumn harvest, what could be more festive than starting off the meal with a comforting bowl of pumpkin soup? When I was growing up, one of my favorite recipes was my grandmother’s stewed Kabocha: a Japanese variety of pumpkin or squash. It wasn’t until I went off to college that I tried pumpkin for the first time in a dish, and I’ve always felt the flavor of Kabocha is far superior to the pumpkins we eat here in the U.S. It is sweeter and heartier than that of a regular pumpkin, and it has a fluffy texture similar to that of a potato, which makes it perfect for a pur√©ed soup. The color is a deeper orange, making it more vibrant and festive, as well!

If you’re having a sit-down meal, you can serve it in bowls as a starter. If you’re throwing a casual happy hour under the sukkah like I am, you can keep it warm in a big thermos pot and pour individual servings in little paper cups with the garlic challah croutons, cream and chives sprinkled over the top. This is the time of year when the air is starting to get a bit crisper, so this soup is a great way to warm up under the sukkah. If you’re serving meat later and would like to keep things kosher, I recommend omitting the milk and cream and instead finishing the soup with a dollop of homemade cashew cream¬†under the croutons, which your guests can stir in.

Kabocha Squash Soup with Garlic Challah Croutons
Serves 8

Kabocha

Wondering what Kabocha squash looks like so you can pick one up?

Ingredients:

  • 2 Tbsp. butter
  • 1 medium yellow onion, thinly sliced
  • 2 tsp. curry powder
  • 3-pound Kabocha squash
  • 3 cups chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy whipping cream
  • 2 tsp. kosher salt
  • Freshly ground black pepper

 

Toppings:

  • 1 cup unsweetened whipped cream (I just hand-whip some of the leftover heavy whipping cream) or creme fraiche
  • Garlic challah croutons (recipe below)
  • Chopped chives

 

squash

Soup Instructions:

1.  Slice Kabocha in half and spoon out the seeds. Cut each half into three wedges. Turn each wedge onto the flat side and remove the green skin. Cut each wedge crosswise into four even squares (see image for what your Kabocha should look like at this point).

2.  Melt butter in a dutch oven or pot, over medium heat. Once the butter has melted, slide in the sliced onion, curry powder and a sprinkling of salt. Stir the onion continuously for 10 minutes, or until caramelized. Slide Kabocha cubes into the pot, along with another sprinkling of salt and stir for five minutes. Add the chicken broth and bring everything to a boil. Once boiling, reduce the heat to low and cover the pot for 10 minutes.

3.¬† Using a fork, pierce Kabocha to check for doneness. It should be soft enough to pierce without resistance, but not so soft that it falls apart. If it’s not quite soft enough, stir, cover and cook for another five minutes.

4.  When Kabocha is cooked through, blend in batches in a blender or use an immersion blender (one of my favorite kitchen tools!) until completely smooth.

5.  Stir in milk, then heavy whipping cream. Make sure to keep the heat very low and be careful to not let the soup boil at this point.

6.  Season the soup with salt and pepper to taste. Top with a dollop of the whipped cream, challah croutons and chives.

soup for Sukkot


This is a recipe I came up with when, one Saturday morning, I decided I could not eat any more challah French toast!

Challah Croutons

Ingredients:

  • 1/2 pound day-old challah
  • 1/4 cup olive oil
  • 1 microplane-grated garlic clove
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. kosher salt

 

1.¬† Preheat the oven to 375¬ļF.

2.  Grate garlic clove into olive oil, stir in herbs and salt. Be very careful to only include very small, microplane-d pieces of garlic. Larger pieces will get burnt and become bitter.

3.¬† Cut challah into roughly 3/4″ x 3/4″ cubes. I recommend using a regular knife for a cleaner cut (as opposed to a serrated knife).

4.  Place cubed challah onto a baking sheet and pour oil mixture over challah and mix well with your hands.

5.¬† Spread challah out on baking sheet so it’s just one layer and the challah is not (or just barely) touching.

6.¬† Bake for five minutes and check on it. It should be a nice and toasty golden color. If it’s not browning quite yet, bake for another 5 minutes and check on it again. It took me about 12 minutes to achieve this in my oven.

Summer Blueberry Salad with Blueberry Ranch

  

Summer Blueberry Salad with Blueberry Ranch

My¬†last salad took us all the way to Israel, but this summer¬†salad with a twist takes us to the American Midwest and the birthplace of ranch salad dressing. Nebraska is where America’s favorite dressing made its d√©but. Meanwhile in the Northeast, this time of year, Maine is overflowing with blueberries. This salad features blueberries as a sweet burst in the salad mix itself and a pur√©e of blueberries in the ranch dressing.

Summer Blueberry Salad with Blueberry Ranch

Ingredients:Blueberry ranch dressing

Blueberry Ranch Dressing

  • 1/4 cup of mayo
  • 1/4 cup of sour cream
  • 1 clove of garlic
  • 1/4 cup of blueberries (buy a pint because you’ll use more in the salad)
  • 2 tsp. of dried dill
  • 10 chives minced
  • 1/4 cup of minced parsley, about 1/2 a bunch of flat leaf parsley
  • up to 1/4 cup of milk
  • salt
  • pepper

 

Summer Blueberry Salad

  • 5 oz. of greens (1/2 arugula and 1/2 baby spinach or baby kale or other greens)
  • 1 1/4 cups of walnuts, toasted
  • 1/4 of a red onion thinly sliced
  • 1/2 pint of blueberries

 

Directions:

1. Wash your pint of blueberries. In a small pot add 1/4 cup of blueberries. Put the lid on the pot and cook on low until the juices begin to bubble a little. Squash the blueberries with a fork as they are cooking. Let the blueberries cook for 5-10 minutes over low heat. Put the purée into a small bowl and let it cool. Chill in the refrigerator while you continue preparing the salad.

2. Wash the greens and add them to a serving bowl.

3. In a dry pan over medium heat, toast 1 1/4 cups of walnuts. Once the walnuts become fragrant you will need to watch them closely so they do not burn. Shake the pan to move and turn the walnuts a little. Set the nuts aside to cool.

4. Peel and thinly slice 1/4 of the red onion.

5. Add about 1/2 pint of the fresh blueberries to the greens.

6. Once the blueberry purée has cooled, you can continue making the blueberry ranch dressing.

7. Wash and dry 10 chives and about 1/2 a bunch of parsley. Mince the chives and parsley. You should have about 1/4 cup of minced parsley.

8. In a bowl, combine 1/4 cup of mayonnaise and 1/4 cup of sour cream. Add in 1 clove of minced garlic. Season with salt and pepper: 1/2 tsp of each or to taste. Mix together until smooth and uniform.

9. Add in the chives, the dried dill and minced parsley. Then, stir in the chilled puréed blueberries.

10. Stir in up to 1/4 cup of milk until you have the desired consistency. One quarter cup will make a fairly thin ranch dressing. If you like a thicker dressing, add less.

11. In the serving bowl, add 1/2 pint of the fresh blueberries, the sliced red onion and the cooled toasted walnuts. Drizzle with the blueberry ranch salad dressing and serve.

Blueberries, walnuts and red onion make a perfect contrast with the greens in this salad.  The creamy ranch dressing brings it all together.