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.

Bruschetta Mac and Cheese

  

bruschetta_mac_and_cheese_holding_650There‚Äôs one dish that will always and forever have a place in my heart (probably literally and figuratively at this point!)‚ÄĒmacaroni and cheese. To give you a clue as to just how much I love mac and cheese, for my 30th birthday my husband took me out to a well-known restaurant in Ann Arbor, MI, where I was in graduate school at the time, and ordered a flight of four different kinds of made-to-order mac and cheese. Six years later, I still remember it as one of my most favorite meals.

So when it comes to hosting a vegetarian friend for a Shabbat meal, I see it as an opportunity to embrace my mac and cheese side. I like to get creative and go bananas with mac and cheese. For Sukkot one year, I had some friends over for a mac and cheese bar that included every kind of vegetarian-friendly topping you can think of, and about four different kinds of hot sauces. It was awesome! But when I want to bring out a showstopper, the recipe below is the one I go for. The balsamic vinegar pairs perfectly with the cheeses that have been kissed with a hint of mustard. Plus you can never go wrong with a beautiful, colorful topping like tomatoes, basil and Parmesan. And if your kids don‚Äôt like greens or vegetables of any color touching their mac and cheese, you can give them the ‚Äúuntouched‚ÄĚ pasta on the side. Everyone wins!

Bruschetta Mac and Cheese Recipe

Ingredients:

Mac and Cheese

  • 13 oz. rotini pasta or other small pasta shapes
  • 4 Tbsp. unsalted butter
  • 1/3 cup all-purpose flour
  • 2 ¬Ĺ cups milk, heavy cream or half-and-half
  • 6 oz. shredded Swiss cheese
  • 8 oz. shredded Monterey Jack cheese
  • 4 oz. shredded Parmesan cheese
  • 1 Tbsp. Dijon mustard (adjust according to your tastes)
  • 1 tsp. kosher salt
  • 1 tsp. pepper

Bruschetta Topping

  • 2 Tbsp.¬†olive oil
  • 3 cloves¬†garlic, finely minced
  • 1 pint¬†red grape tomatoes, halved lengthwise
  • 1 Tbsp.¬†balsamic vinegar
  • Roughly 8 whole¬†basil leaves, finely chopped (or chiffonade)
  • 1/4 cup shredded Parmesan cheese
  • Salt and pepper to taste

Directions:

 Bruschetta Topping

1. In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour into a mixing bowl and allow to cool slightly.

2. Add tomatoes, balsamic vinegar, basil and salt and pepper to the bowl. Toss to combine, then taste and add more basil and salt, if needed. Cover and set aside.

Mac and Cheese

1. In a large stockpot, cook pasta according to package directions. Drain well.

2.¬†While the pasta cooks, melt the butter in a 4-quart saucepan over medium heat.¬†When the butter has melted and started to bubble, whisk in the flour; cook for 1 ¬Ĺ minutes, whisking constantly.¬†Gradually whisk in the milk until no lumps remain.¬†Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.

3. Remove saucepan from the heat, and by the handful stir in the cheeses, allowing all of the cheese to melt into the sauce before adding more. Stir in the mustard and salt. Return the saucepan to the heat and stir in the pasta. Be sure to stir up the sauce from the bottom of the pan and thoroughly coat all of the pasta with sauce. Cook for 1-2 minutes over medium-low heat until heated through.

4. Once complete, either spoon all of your mac and cheese into a serving dish and serve with artfully placed bruschetta topping (this is what I recommend for the wow factor!) or spoon into individual bowls and add toppings.

bruschetta 2_650

Sweet Potato Pumpkin Cazuela for Sukkot

  

SweetPotatoCazuelaSukkot is synonymous with fall fruits and vegetables which are often used to decorate the sukkah. No specific foods are required but using the abundance of our local harvest replicates the Israelites bringing some of the bounty of their harvest to the Temple in Jerusalem. Making the long trek to the city, the travelers dwelled in temporary huts, or sukkahs, at the base of the Jerusalem hills.

It is customary to sleep and eat in the sukkah for eight days. In many climates this is not advisable, but eating in the temporary hut that has a lattice roof through which to view the stars was mandated in the Talmud on this holiday. Mandate aside, it is customary to invite friends and family to partake of a meal in your own sukkah (or to visit friends who have built one).

Dishes that are easily transported from your kitchen to the table outside are preferred and, of course, including¬†nature’s fall produce is a must. Here is a side dish that can be made dairy with butter or parve (no milk or meat products) if anyone in your sukkah keeps kosher. It is Caribbean in origin, an area of the world where many Jews settled 400 years ago. You can, of course, bake your own sweet potatoes and small pie pumpkin to mash for this sweet potato pumpkin cazuela, but to save time and even allow your young children to help you make this recipe I call for canned pumpkin and sweet potatoes in light or no syrup.

One word of warning: This dish is so very delicious that I would double or triple the ingredients if you are making it for more than four people. And don’t forget Thanksgiving. But, please, hold the marshmallows‚ÄĒthis is not a dessert, but could be served with any number of other dishes.

Sweet Potato Pumpkin Cazuela

Cazuela ingredientsIngredients:

  • 2 Tbsp. unsalted butter or coconut oil
  • 2/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 2 Tbsp. all purpose flour
  • ¬Ĺ tsp. salt
  • 5.6 ounce can unsweetened coconut milk (about 2/3 cup)
  • 2 eggs
  • 1 15-ounce can pumpkin puree (NOT pie filling)
  • 1 29-ounce can of yams in light syrup, drained and mashed
  • 1/4 cup water
  • 1/8 tsp. ground ginger
  • 2-inch stick of cinnamon broken into pieces
  • 1/4 tsp. fennel seeds
  • 3 whole cloves

 

Directions:

1.  Place the butter or coconut oil in a 2-quart Pyrex bowl and microwave for 45 seconds.

2.  Whisk the sugars, flour and salt into the butter to combine.

3.  Whisk the coconut milk into the mixture until thoroughly blended. Add the eggs and combine.

4.  Add the pumpkin puree and the mashed yams and whisk until a smooth batter is formed.

Spices and pumpkin puree

Pumpkin cazuela5. ¬†Combine the water with the spices in a small glass cup and microwave for 3 ¬Ĺ minutes. Let the spices steep for 5 minutes. Strain the spiced water through a fine mesh strainer into the pumpkin-potato mixture and stir to incorporate.

7.  Butter a 2-quart casserole and pour the mixture into the prepared dish.

8. ¬†Bake covered in a pre-heated 350¬įF oven for 1 hour. Serve hot out of the oven or reheated warm or hot.

Happy Sukkot!

Tidbits:

Sugar pie pumpkins are about 1 ¬Ĺ pounds and very rounded. Always use them when a recipe calls for cooked pumpkin. Larger pumpkins are more watery.

Coconut milk is not milk or dairy. It is the liquid formed from ground, fresh, hydrated coconut.