Meatless Monday: Kobocha Squash Bisque
Admit it, it’s chilly, you’re busy, and the passion just isn’t flowing like it normally does. We know, all you want to do us cuddle up, and sip some soup in your sweats with your sweetie. But what if you could kill two birds with one stone?
Yep, Kobocha Squash, also known as the Japanese pumpkin, is also commonly revered as an aphrodisiac! (Are you with us, here?) Cafe del Rey in Marina del Rey, CA serves up a delish Kobocha Squash Bisque to get things started! With pumpkin seeds, diced apple, and chili oil, the sweet and spicy soup is sure to heat up the night. Check out the recipe and see for yourself!
Cafe del Rey Kobocha Squash Bisque
1/2 bun sage
1 fennel bulb, diced
1 1/2 teaspoon black pepper
10 whole allspice
2 1/2 Spanish onion, diced
6 pounds kobocha squash, diced
1 head garlic, minced
1 1/2 teaspoon oz fennel seed
1 gallon chicken stock
1 quart heavy cream
1/3 cup salt
1. Make sachet with sage, fennel seeds, black pepper and allspice.
2. In a large pot, combine large onions, squash garlic, fennel, and stock and cook over low to medium heat for 30-45 min. Do not boil.
3. When squash is cooked through, and remove sachet, and add cream. Blend all ingredients. Season and serve.
xx, The FabFitFun Team