Kabocha Squash Soup

Kabocha Squash Soup with Caramelized Apple and Crème Fraiche

Ingredients: (serves 6-8)

One medium kabocha squash

2 quarts vegetable or low sodium chicken stock

1 cup heavy cream

¼ cup honey

2 cinnamon sticks

2 star anise (optional)

1 tablespoon curry powder

1 large granny smith apple (or any green apple)

¼ cup crème fraiche

1 tablespoons sugar

Preheat oven to 425 degrees

Cut kabocha in half, remove seeds and place on a sheet pan with about ¾ in. of water.  Place in preheated oven for approx. 45 minutes or until soft.  Remove from oven and set aside to cool.  Scoop out the squash flesh and discard skin. Combine flesh in a large pot with the stock and c bring to simmer.  Remove from heat.  With an immersion blender, blend mixture until smooth. ( you can use a standing blender, but be sure to blend in small batches, and pulse gradually, holding lid securely with towel, as hot soup tends to expand) Place mixture back on stove and continue simmering for 15 minutes.  Add cream and continue to simmer slowly for another 5 minutes. Remove from heat and add honey, cinnamon sticks, curry powder and star anise. Allow to steep for one hour, stirring occasionally.  Strain out the cinnamon and star anise.

Peel apple, cut in quarters, core and cut each quarter in 4-5 slices.  Sprinkle the sugar among the apple slices and broil until golden brown on greased baking sheet.

Divide the reheated soup among 6-8 bowls, top with a dollop of crème fraiche and a few slices of caramelized apple.  You can also whisk in a few tablespoons of milk or cream to the crème fraiche and drizzle on top of soup to prevent it from sinking. Serve hot!