Kabosha Squash Soup ala Chef Didier
- 3 tbsp Olive Oil
- 1 white Onion - small dice
- 4 stalks Celery - small dice
- 2 tbsp Garlic - chopped
- 1 large Green Squash - peeled, seeded & chopped
- Pinch of Red Pepper Flakes
- 1 tbsp fresh Thyme - chopped
- Pinch of Allspice and Nutmeg
- Water for the stockpot
- 1 cup Heavy Cream
- Salt & Pepper to taste
- TOPPING: Whipped Cream & Bacon
- 1/2 cup Heavy Cream
- 2 tbsp Nutmeg
- 4 oz Parmesan Cheese
- 8 oz apple wood smoked Bacon
In a 5-8 quart stockpot add 3 tablespoons of olive oil to medium heat.
Sauté onions, celery and garlic for 4 minutes.
Add the roughly chopped squash, red pepper flakes, nutmeg, allspice and thyme.
Add cold water to pot up to 2” above the squash. Turn heat to high and bring to a boil. When at a boil, turn back down to a simmer for about 30 minutes
When squash is tender, puree with hand blender until smooth
Add heavy cream and check if salt and pepper is needed
TOPPING: Whipped Cream & Bacon
In a large bowl, whisk ½ cup of heavy cream until firm. Add 2 teaspoons of nutmeg and grated Parmesan, salt and pepper. Pan seared the bacon and let set on paper towel to absorb the excess of fat. Then dice in small cubes.
To serve: Place the soup in a coffee cup, add 1 big spoon of cream and decorate with cubes of bacon and nutmeg powder
PERFECT PAIRING: Wine & Roses Hotel & Spa house Chradonnay
Recipe and Photo by Wine & Roses
According to Chef Didier from Wine & Roses Spa: Cooking gives us pleasure and stimulates our imagination