This Saturday nutritionist Sara Calderon will be back with another cooking demonstration at the farmers market. This time it’ll be squash two ways, a rich pureed kabocha squash soup, and a raw butternut squash salad. See below for the recipes!
Curried Kabocha Squash Soup
INGREDIENTS
1 medium sized kabocha squash peeled, seeded and cut into ¾ inch cubes
1 tbsp curry powder
¼ tsp ground cinnamon
3 tbsp olive oil
2 large shallots, finely chopped
2 garlic cloves, thinly sliced
4 cups vegetable or chicken stock
1 tsp sea salt
1 tsp fresh ground black pepper
½ cup heavy cream (or coconut milk)
PREPARATION
1. In a medium sized stock pot, heat the olive oil over medium heat.
2. Add the chopped shallots, sliced garlic and a generous pinch of salt and cook over medium high heat, stirring, until the shallots are just starting to brown, about 3 minutes.
3. Add the squash cubes, curry powder, and cinnamon and cook, stirring occasionally, for 3 minutes.
4. Add the chicken stock and bring the soup to a boil; reduce the heat to low and simmer, stirring occasionally, until the squash is very tender, about 20-25 minutes.
5. Use an immersion blender or stand blender to purée the soup and return it to the pot.
6. Add the cream or coconut milk and stir until well blended. Season with salt and pepper to taste.
7. Garnish with chopped cilantro or parsley. You can also top this soup with creme fraiche, sour cream, or spiced/candied nuts.
Raw Butternut Squash Ribbon Salad
INGREDIENTS
- 1 small Fresno chili, seeds removed, thinly sliced
- 2 garlic cloves, finely grated
- 2 tsp. finely grated orange zest
- 5 Tbsp. fresh orange juice
- 2 Tbsp. white wine vinegar
- 1 Tbsp. extra-virgin olive oil
- 2 tsp. kosher salt
- 1 medium butternut squash (about 2 lb.), peeled
- ¼ cup unsalted, roasted pumpkin seeds (pepitas)
PREPARATION
1. Whisk chili, garlic, orange zest, orange juice, vinegar, oil, and salt in a large bowl to combine.
2. Using a peeler, slice lengthwise strips off long neck of squash to make long ribbons until you have 8 cups.
3. Add to the bowl with dressing and toss to coat. Let sit, tossing occasionally, at least 30 minutes and up to 1 hour to tenderize and marinate.
4. Toss in roasted pumpkin seeds, then using tongs, transfer to a serving platter; discard any excess dressing left in bowl.
