Kabocha Squash Soup with Squid, Cilantro and Mint | NBC Southern California

Kabocha Squash Soup with Squid, Cilantro and Mint

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    NEWSLETTERS

    Jennifer Bjorklund
    Hungry Cat's Squash Soup w/ Squid

    The Hungry Cat's Chef David Lentz shares this recipe for a first course on the DineLA menu:

    Kabocha Squash Soup with Squid

    • 3 large onions
    • 1 cup sliced garlic
    • 3/4 cup sliced ginger
    • zest of 3 oranges
    • 1 cup brown sugar
    • 5 large kabocha squash, peeled & seeded
    • 2 Arbol Chile
    • 1 bottle sherry
    • 2.5 gallon chicken stock
    • Salt & Pepper, to taste

    Sweat the onions, garlic, ginger, chili, and zest, seasoning as you go. Add the sugar and dissolve. Add the squash and cook for 5 minutes. Deglaze the pan with the sherry. Reduce until almost dry. Add the chicken stock and simmer for approximately 1 hour. Blend in blender, strain. Strain back into a pot. Note it may need to reduced a bit for thickness. Check seasoning.

    Squid salad

    • 3 oz cleaned squid (sliced in rings)
    • Shiso leaf
    • julienned mint
    • julienned cilantro
    • julienned fresno chili
    • toasted peanuts
    • togarashi
    • lime juice
    • white soy
    • sliced scallion

    Sear squid quickly in a hot pan, non-stick pan. Toss squid in a bowl with the salad of remaining ingredients. Note: it is better to make the salad too big than too small!