Fall Recipe: LON's Kabocha Apple Soup
Oct 24, 2016
Fall is here and winter is near. So while the temps will be lowering, it will be the ideal time to cozy up to the table and enjoy a warm meal. Our Kabocha Apple Soup is the perfect fall dish - either completely on its own as an entree or as starter for any dinner.
Get the recipe below and find more recipes from the LON's kitchen by following us on Pinterest. Enjoy!
Kabocha Apple Soup Yield: 1 quart (5 portions) By: Executive Chef Jeremy PachecoIngredients: Kabocha squash, seeded 1lb Apple, skin on, no core 8oz Shallots, julienne 3oz Chicken stock 3 cups Meyer lemon oil .3 cup Per Bowl: Kauai shrimp 1 each Guancialle (small dice) 1oz Pumpkin seed (roasted) 5 pieces Procedure: 1. Season the squash and apple with salt, black white pepper and olive oil and roast at 325-degrees for 25 minutes. 2. Sauté the shallots in olive oil. 3. Add the roasted squash and apple. 4. Add the chicken stock and bring to a boil. 5. Blend, while adding the meyer lemon oil. Rectify seasoning if necessary. 6. For each serving, render diced guanciale, add diced shrimp and saute. Place 1 shrimp, guanciale and roasted pumpkin seed in bottom of bowl. Pour soup over the top. Share