Kabocha Apricot Soup
What could be a better treat than a squash puree soup on a chilly autumn day? Although the
original recipe calls for kabocha squash, any winter squash or pumpkin can be used. The dried
apricots add a little twist of sweet and tart and a hint of sophistication.
1 kabocha squash, about 2 pounds (1 kg), cut into quarters, seeds and fibrous parts removed
4 cups (1 l) water
1 onion, cut into wedges
12 dried apricots, cut into halves
1 piece fresh ginger, about 2 inches (5 cm) long, sliced
1 tablespoon butter
salt and pepper
2 tablespoons finely chopped scallions
Place the squash in a steamer basket inserted into a large pot. Add 3 cups (750 ml) of the
water and steam for 20 minutes. Reserve the cooking water. Place the cooked squash onto
a plate to cool. Use a spoon to scrape the meat from the peel.
Boil the onion, apricots and ginger in the remaining 1 cup (250 ml) of water for
Combine the squash with the onion mixture. In batches, pour into a blender or food
processor and puree, adding some of the reserved squash cooking water for a smooth
Return the puree to the pot. Add the butter and bring to a boil. Add more cooking water if
the soup is very thick. Add salt and pepper to taste
Pour into soup plates and garnish with chopped scallions.