Kabocha Squash Soup with Squid, Cilantro and Mint

squid soup
Jennifer Bjorklund

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!

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