Roasted kabocha squash & sunchoke soup
Roast
Roasting
The first time I made this soup was after taking a long hike and returning to a beautiful cabin I was renting with friends. I had brought a squash and a bag of sunchokes without really knowing what I was going to do with them. They got turned into this sweet, nutty soup, eaten in front of a fire with a mid-day glass of wine and a view of the Apostle Islands. Making this soup has become my favorite way to remember a great week! <br />The soup is wonderful garnished with a few toasted squash seeds, butter-fried croutons, or a dollop of super creamy Brie. <br />I would encourage you to make a quick homemade vegetable stock, using the sunchoke trimmings, while the squash is roasting. The flavor of the sunchokes will come through more and make for a better end product. Alternatively, you could simmer the sunchoke trimmings in a commercial broth, for similar results. <br />
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