With the arrival of cool days and chilly nights, have you been searching for that perfect fall recipe? Try out our squash soup recipe from cabin! Chef Ini gives us the scoop on how you can make it at home:
Kabocha squash, peeled and cut in quarters
2 carrots, chopped
100g celery root, peeled and chopped
1 celery, chopped
½ onion, chopped
Pinch of thyme
2 cloves of garlic, chopped
1 Tbsp. of honey
500 mL of 35% cream
1 cup vegetable stock
Parmigiano reggiano in cheese cloth
Salt for seasoning
Drizzle squash, vegetables, garlic and thyme with olive oil and roast at 325° for 25 minutes.
Remove and place in a pot. Add vegetable stock. Allow the ingredients to simmer.
Add the parmigiano reggiano. Add the honey and season with salt.
Blend everything together in a blender and strain.
Transfer soup back into the pot. Add the cream and stir until heated.
Serve hot and garnish to your liking. Enjoy!