Buttercup Squash (Kabocha) Soup

(Made: 19 November 2006)

I created this recipe after coming across a black pumpkin in Marylebone Sunday Farmers Market and becoming intrigued after the farmer told me it was like pumpkin but better. He claimed it had all the attractive aspects of the pumpkin but none of the unattractive overly sweet aspects.

I now know it is called Buttercup Squash and is part of the Turban squash family and a variety of winter squash. Has a sweet and creamy orange flesh. This squash is much sweeter than other winter varieties and is know as Kabocha in Japan.

Ingredients:

1. One medium Buttercup Squash around one kilo. Cut off the skin with a sharp knife and cut into approximately eight equal chunks;
2. One leak stalk, cut into pieces approximately 3 cm long;
3. A bunch of garden onions;
4. A couple of whole garlic cloves;
5. Teaspoon of mustard seeds;
6. 500 milliliters chicken stock (or vegetable) from a cube is you must but naturally the soup will be better if you make your own;
7. Fistful of both Parsley and Oregano;
8. Parmesan cheese and crème fraise;
9. Olive Oil and tablespoon butter.

In a roasting pan season the squash, leak, onions and garlic with salt, pepper and olive oil and roast at around 200 degrees Centigrade for about 20 minutes. Heat olive oil and butter in a heavy bottomed pot and drop in the mustard seed when hot. Season the oil and butter with the mustard seeds for about three minutes before adding all the vegetables, stock and herbs.

Simmer for about ten minutes before pulping the soup in a mixer or with a magic stick. Server with a dollop of crème fraise floating on top of grated or sliced parmesan cheese.