Kabocha is a round, orange-fleshed squash with a green skin, similar in taste to butternut squash. Pureed squash makes a soup with a satisfyingly rich texture.
Elizabeth's version for Kansha takes squash soup a Japanese direction by using kombu stock, light-colored soy sauce, and white miso. The Japanese flavors counterbalance the sweetness of the kabocha in an interesting way.
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