Roasted Kabocha Squash & Sunchoke Soup
Recipe type: Soup, First Course
Prep time: 
Cook time: 
Total time: 
Serves: 6
Served in a small cup, this soup would be an easy first course for any elegant winter dinner, or pair the soup with a salad and bread for a satisfying lunch or dinner. I like something crunchy as a garnish, such as homemade croutons, sunchoke chips, or toasted squash seeds and fresh rosemary. A touch of soft, pungent cheese (perhaps Gorgonzola or Brie) to balance the sweetness would be nice as well.
  • 3# Kabocha Squash (1 large or 2 small), quartered
  • 1½# Sunchokes (Jerusalem Artichokes), scrubbed, peeled (peels reserved for stock- see notes), and cut in 1 inch chunks
  • about 4 c. Vegetable Broth (preferably homemade- see notes)
  • ½ c. Heavy Cream
  • ½ tsp. Cinnamon, divided
  • ⅛ tsp. Cayenne (Red Pepper)
  • ⅛ tsp. Nutmeg, freshly grated
  • 1 sprig Fresh Rosemary
  • Additional Garnishes, as desired (see suggestions listed above)
  • Olive Oil, Salt, Black Pepper
  1. Preheat oven to 400°.
  2. Place squash on sheet pan, flesh side up. Lightly coat with olive oil. Sprinkle with salt, cayenne pepper, and ¼ tsp. cinnamon. Roast until tender, about 1 hour.
  3. Place sunchokes on a separate sheet pan. Toss with olive oil and season with salt. Roast until tender, 45 minutes-1 hour, stirring a couple times to prevent sticking.
  4. Scoop flesh from roasted squash and place in a food processor or blender. Add roasted sunchokes, remaining cinnamon, and nutmeg. With the motor running, add broth through the feed tube until the vegetables are very smooth and the soup is desired consistency.
  5. Place squash and sunchoke puree in a heavy-bottomed pot with cream and gently heat over a medium-low flame. Divide among soup bowl, garnish with fresh rosemary and other accoutrements.
I would highly 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.
Recipe by strawberryplum at