Roast Kabocha Soup With Lemon Grass Cream Food

ROASTED KABOCHA SQUASH SOUP

Roasted Kabocha Squash Soup image

Make this roasted kabocha squash soup when you're in need of a perfect fall recipe. Thick and creamy, with pops of ginger, cumin, and coriander.

Provided by Elise Bauer

Categories Soup

Time 1h45m

Yield 6

Number Of Ingredients 14

Ingredients

1/2 large kabocha squash, seeded (about 3 to 4 pounds for the 1/2 squash)
2 1/2 tablespoons extra virgin olive oil, divided
Salt
2 cups chopped or sliced onions
2 ribs celery, sliced
3 cloves garlic, chopped (about 1 tablespoon)
2-inch piece fresh ginger root, peeled and grated
1/2 teaspoon ground cumin
1 teaspoon ground coriander
4 cups chicken stock
2 teaspoons kosher salt
1/4 teaspoon black pepper
Lime juice, for serving
Chopped fresh cilantro, for serving

Steps:

Preheat the oven: Set the oven to 400°F.

Nutrition Facts : Calories 196 kcal, Carbohydrate 27 g, Cholesterol 5 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, Sodium 762 mg, Sugar 11 g, Fat 8 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

LEMON GRASS GRAVLAX

Lemon Grass Gravlax image

Provided by Food Network

Categories appetizer

Time 18m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 (2 pound) salmon fillet, skin on
1 ounce gin
1 ounce tequila
2 ounces fresh lemon juice
5 ounces sugar
5 ounces salt
7 ounces cracked black pepper
3 ounces coriander seed, cracked
2 lemon grass stalks, halved lengthwise
1 ounce chopped dill
1 ounce chopped fresh cilantro
Suggested servings: with mixed green salad, on toasted brioche, or on sticky rice patties.

Steps:

Place salmon skin down on cheesecloth. Leave enough cheesecloth on all sides to completely cover finished product.
Mix gin, tequila, lemon juice, and brush on fish. Mix sugar, salt, pepper, and coriander seed and spread evenly on fish. Place lemon grass on fish. Combine dill and fresh cilantro and spread evenly on fish.
Wrap salmon in cheesecloth and place in a perforated pan (place tray underneath pan to collect juices) Place pan on top of fish with 2 to 3 pounds of weight. Cure under refrigeration for 3 days remove cheesecloth and scrape off the cure. Slice thinly keeping knife at a 30-degree angle. Best served with mixed green salad, on toasted brioche, on sticky rice patties.

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