Kabocha squash soup

Kabocha squash is the superior cousin of butternut. The flesh is creamier and much more flavoursome. Thankfully we have seen an influx of a wide variety of squash and pumpkins into the UK during the autumn and winter. The difference in flavour makes the search well worth it!

Makes enough for 2 as a main dish, 4 as a starter

 

1 medium sized kabocha squash, this should be around 1.8-2kg

80g cashew nuts

1.5 litres water

3 large bay leaves

The leaves from 2 stalks of rosemary

2t stock powder

1/2t sea or Himalayan salt

 

Heat your oven to 220c

Chop the squash into quarters and remove the seeds. Put onto a baking tray and into the oven. Bake until the flesh of the squash is soft, this should take 20-30 minutes. Allow it to cool and then scoop out the flesh.

Put the cashews into a cup or bowl, cover with hot water for 10 minutes then drain well.

Put the water, bay leaves, rosemary, stock and salt into a large sauce pan. Bring to the boil and reduce to a simmer. Simmer for at least 15 minutes to let the flavours merge. Remove the bay leaves from the stock.

Add the squash and cashews to the pan. Remove from the heat, blend with a hand / immersion blender or in a jug blender that is suitable for hot liquids. Blend the soup until it is completely smooth.