Fall came to the Northwest this year with a quickness. It’s already cold outside and the grass is green and luscious, not brown and brittle. Pull out your sweaters, hoodies, wool socks, and boots, and warm up with this delicious stoner-approved kabocha squash soup recipe.
The main ingredient in this soup is kabocha squash. I got mine at Central Coop in their winter squash bin. It has a unique flavor that’s hard to describe. It’s sweet and savory and the perfect soup squash. An all-around ideal fall meal item.
Kabocha Squash Soup
Yield: Eight bowls of soup
Prep Time: One hour
Total Time: Two hours
One kabocha squash
Two small to medium yellow onions, diced
Four stalks of celery, diced
Five cloves of garlic, diced
One and a half teaspoons of coriander
Two teaspoons of cumin
One teaspoon of freshly grated ginger
Two quarts of veggie or chicken broth
Squeeze of lime
Salt and pepper to taste
Sriracha to taste
Fresh Thai basil to taste
- Cut squash in half, then in quarters, and scoop out the seeds. These squash are thick and hard to cut, so use a big knife and be careful.
- Brush the squash with oil, and sprinkle them with salt. Then place them on a sheet pan face down, and bake at 375 degrees Fahrenheit until they’re nice and soft, it usually takes about an hour.
- Sautee together the onion and celery for eight to ten minutes in a large, thick-bottomed pot. Then add all the remaining spices. Full disclosure, I forgot to buy ginger root and was out of dried ginger, so I used allspice. While the substitution may be a bit blasphemous, culinarily speaking, it tasted fine.
- Let the mixture cool, and then blend it in a blender or food processor using some of the broth to lubricate the blades. Return mixture to the pot.
- Once the squash is cooked, peel off the skins and add it to the mixture, using a potato masher to mash it as thoroughly as possible, and add the remaining broth and garlic.
- Simmer until mixture is a nice texture, which I found to happen in about 45 minutes.
- Dish up soup in a bowl, squeeze the lime into the soup, garnish with the fresh basil, and enjoy!
Cannabis Pairing: Durban CO2 Oil by Avitas
To be completely transparent, this meal was not planned around the oil entirely. It based on the oil and the ingredients I had on hand. I found that it all worked well together nonetheless. This soup is so flavorful and earthy it would pair well with a huge variety of cannabis strains. Anything with humulene, caryophyllene, myrcene, and limonene would be a good fit.
The terpene profile for this oil had a ton of Myrcene, the earthy flavor of which pairs wonderfully with both the squash, basil, and cumin. This oil also had quite a bit of caryophyllene which is found in black pepper and basil. The fresh basil brings this pairing together. Among many other terpenes, this oil contains a bit of limonene, so that squeeze of lime also really ties the pairing together. As always, for the most effective experience, dab this oil at least twenty minutes before eating.
Beverage Pairing: Dry Cider by Seattle Cider
Hard cider is the signature fall drink, so while the pairing is certainly unorthodox, it works. The mixture of the earthiness and tartness in the cider matches the flavor of the soup and strain perfectly, while the bit of sweetness cuts the spice of the Sriracha and garlic very nicely. A very lightly-oaked chardonnay would probably be a little more of an expected pairing, and would also be wonderful with this meal.
This soup would pair nicely with a wide variety of strains and adult beverages, so there is plenty of room to be creative. One way to easily tweak the recipe to fit any number of strains or drinks would be by switching up the fresh herbs. Sage would be delicious as would cilantro. Omitting the Sriracha would be another way to change the flavor profile pretty dramatically. Play around to your tastes, what you have on hand, and any guest dietary restrictions. The squash is so robust and flavorful you can’t go wrong.