Kabocha chestnut soup with nori sesame "leaves" from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin

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Notes about this recipe

  • dinnermints on December 18, 2016

    Worth the trouble? I'm not entirely convinced. It could make a dramatic starter soup for company with enough planning in advance. I have no trouble peeling a butternut squash, but dread peeling a kabocha with its brittle skin. Maybe I'd roast the kabocha the night before and scoop out the flesh instead, and might make the sesame leaves the night before. I did roast the chestnuts ahead, but next time would try Epicurious's guide for roasting chestnuts, or at least a hybrid. I think making an X would be better than a straight cut across. Since they wouldn't peel easily, scooping out the flesh with a spoon worked fairly well. I'd also increase the amount of chestnuts by a few ounces. I got nine generous servings out of this, but did use slightly more squash and chestnuts. Parting note - an immersion blender worked just fine.

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