Roasted Pumpkin Squash Soup
Last fall, we created a Fall Harvest Chowder for L. Woods Tap and Pine Lodge in Lincolnwood. We roasted Nichols Farms Kabocha squash and sauteed it with sweet potatoes and honey crisp apples. Blended smooth and garnished with crisp bacon, kale and fall vegetables, the finished soup is sprinkled with toasted pumpkin seeds and dried cranberries. Back by popular demand at L. Woods, we decided to make an Asian version for Big Bowl’s fall specials menu.
We started the Big Bowl version with the same locally grown Kabocha squash. Prized by the Japanese, Kabocha squash is also known as pumpkin squash for its deep orange color and extra sweet flesh. Like the L. Woods version, we included sweet potatoes, apples, and aromatic vegetables. All natural chicken, poached along with the soup base, adds subtle richness to the soup. After cooking, the chicken is shredded and added back to the finished soup. For the Big Bowl version, we included a healthy dose of fresh ginger, Fresno chilies, and kaffir lime leaves. The base is pureed into a smooth, naturally thickened soup with coconut milk, lemon juice and a splash of fish sauce. Finally, we sauté house made tea smoked bacon with honey crisp apples, sweet pepper, bok choy, and corn for the soup garnish. A shake of black pepper, a few cilantro leaves and it’s ready for the table.
Whether your in the mood for dumplings and pad thai from Big Bowl or ribs and chicken from L. Woods, be sure to order the seasonal harvest soup with your meal. We will run it through the fall at both restaurants. Try both versions and let us know your favorite.