Soups
Harvest Squash Soup With Pepitas and Cocoa nibs
Kelley & Young
119 S Cloverdale Boulevard
Cloverdale, CA 95425
kelleyandyoung.com
- RECIPE YEAR: 2024
- RECIPE BY: Erika Spencer-Singson, Kathleen Kelley Young
- YIELD: Serves 6
- PAIRS WELL WITH: Kelley & Young Zinfandel
Our founder and matriarch, Kathleen Kelley Young, always made the best use of her late fall garden produce. We proudly share another version from her famous recipe collection- so please take liberty in free use of locally, seasonally available produce and help us enjoy the bounty of Sonoma County. Pairs perfectly with Zinfandel
Ingredients:
- 3 tablespoons Vegetable Oil for sauté
- 1/3 cup Wine to deglaze
- 4 clovers Garlic minced
- 3.5 pounds Squash chopped, 1-2 inch pieces
- 1 each Large Onion medium dice
- 1 each Large Carrot chopped, 1 inch pieces
- 4 quarts Vegetable Stock
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Clove
- 1 teaspoon Ground Nutmeg
- 1 tablespoon Salt and Pepper use as needed to season
- 1/2 cup Roasted Pepita Seeds for garnish
- 1/2 cup Cocoa Nibs for garnish
Directions:
Place Dutch oven over medium high heat and add oil. Once hot, add in onions, sautéing until translucent. Add in carrots, and squash, sauté and occasionally stir until they start to get some caramelized brown color on multiple sides. Add in garlic, sauté and gently toss for two minutes, or less. Once garlic is cooked, immediately deglaze with wine, and stir the bottom of the pot to loosen the caramelized frond (the bits on the bottom of the pan!) Cook for one minute to burn off the alcohol before adding in the stock. Bring liquid to a simmer, add in spices, cover and cook until squash is fork tender. Blend with immersion blender and season with salt and pepper to taste. Garnish with roasted pepitas and cocoa nibs
