Kabocha Squash Potage With Cardamom, Pumpkin Seed Oil, And Chives

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DELICIOUS

Description

Ingredients

3 large white onions- diced small
¼ cup extra virgin olive oil
4 tbsp. butter-unsalted
5 cloves roasted garlic- mashed
¼ tsp. ground nutmeg
1-2 tsp. ground cardamom
3-4 Litres chicken stock (or vegetable stock)
3 LBS roasted Kabocha squash- chopped (skinned & seeded)
500 ml 35% cream
1 cup maple syrup (or to taste)
salt and pepper to taste
¾ cup chopped fresh chives
* Click to ingredient to choose one

Directions

1
Sauté onions with butter and olive oil over medium heat until tender. Add the roasted garlic, nutmeg and ground cardamom and mix well.
2
Add the stock with the roasted squash and bring to a boil.
3
Reduce heat to medium and continue to cook for 40-50 minutes.
4
Puree the soup until smooth and add the heavy cream and maple syrup. Season the soup with salt and pepper. Add the chopped chives and serve.