Tony Tantillo - Recipes - First Course

Roasted Kabocha Squash Soup
Kabacha is similar to butternut squash. It has a little deeper flavor but you can substitute butternut squash if you can't find it. This incredible soup has been on the menu at Josie's and Josephina's since the day we opened, and has been featured in numerous publications throughout the country and as far away as Japan. Refrigerate it overnight, partially uncovered, for optimum flavor. Reheat to a simmer before serving. Makes 8 servings

Ingredients:
1 Whole kabocha or butternut squash, halved and seeded
1 tablespoon minced garlic
1 cup chopped celery
1 tablespoon honey
1 cup dry white wine
1/4 teaspoon ground cinnamon
4 cups Vegetable Stock or water
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 cups plain, low-fat soy milk
1 medium sweet potato, scrubbed
Sea salt and freshly ground white pepper
1 tablespoon plus 1 teaspoon olive oil
2 cups chopped yellow onions
Toasted pumpkin seeds, optional

Instructions:
1. Preheat the oven to 350°F. Rub the 2 halves (meat side only) of squash with the honey, cinnamon, allspice and nutmeg. Rub the whole sweet potato with 1 teaspoon of the olive oil. Place the squash and sweet potato in a roasting pan or baking dish and roast for 1 hour. Remove from the oven and when cooled, scoop the meat out of the squash.. Peel and coarsely chop the sweet potato. Set aside.

2. In a medium stockpot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onions, garlic and celery and cook, stirring, until softened, 5 to 7 minutes. Add the wine and simmer for 10 minutes. Add the stock and simmer for 15 minutes more.

3. Add the squash meat and sweet potatoes to the pot and simmer for 10 minutes, or until the sweet potatoes are tender. Remove from the heat and puree the mixture with an electric handheld blender, or in a food processor. Strain the soup through a fine-mesh strainer for a smoother texture, season and serve. Garnish with toasted pumpkin seeds, if you wish.

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