Autumn officially means it’s squash season! We got our first squash of the year a few weeks ago, a pretty round red kabocha squash. It was so good, we’ll definitely be buying more of them throughout the season. We wanted to branch out beyond the normal butternut and acorn squash. You can find both red and green varieties of kabocha squash at the store or farmer’s market. We turned ours into a rich, sweet, and creamy soup perfect for your fall table.
We wanted our soup to have as much flavor as possible, so rather than putting pieces of raw squash into a simmering pot, we started it off in the oven, roasting it until it was soft and caramelized. It really concentrated the flavor. The sweet, rich squash flavor is the perfect complement to the delicate salty flavor of the crispy Prosciutto di Parma we topped the soup with.
This soup is perfect for a cold night, or for your Thanksgiving or Christmas table. It’s easy to make ahead for parties, and will taste even better the next day as the flavors meld together. Just warm it up on the stove and serve it in a beautiful soup tureen like this, this, or this to keep it warm.
These spicy Italian brussels sprouts and endive “chips” with figs, blue cheese, and prosciutto appetizer will also also be perfect for your holiday parties. They are all simple yet elevated, and will certainly impress!
Thank you for Prosciutto di Parma for sponsoring this post.
- 1 Red Kabocha Squash
- 2 Leeks, white parts sliced in ½ inch pieces
- 1 qt vegetable stock, plus more as needed
- 3-4 springs of thyme
- 1 bay leaf
- 1 tablespoon butter
- Olive oil
- 3-4 slices Prosciutto di Parma, cut into ¼ inch pieces
- Heat a sautée pan to medium and add the Prosciutto di Parma pieces, stirring often, until crispy. Remove and set aside.
- Cut the squash in half, scrape out the seeds, and coat with olive oil. Salt and pepper the inside and lay the two halves upside down on a sheet pan. Roast in the oven at 350F for 30-40 minutes, or until golden and caramelized. The flesh should pierce easily with a fork. Set aside and allow squash to cool.
- In a dutch oven, heat the butter and sautée the leeks. Add the thyme and bay leaf. Season with a pinch of salt and pepper.
- Scoop out the flesh from the squash and add it to the dutch oven, along with the stock. Simmer for 30 minutes.
- Remove any remaining thyme sprigs and the bay leaf. Use an immersion blender (or Vitamix on low) to puree the mixture. Return to the pan and thin slightly with vegetable stock if needed.
- Season with salt and pepper to taste.
- Serve soup topped with crispy Prosciutto di Parma.