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kabocha + roasted chestnut soup w/ kale sesame "leaves" // via @thefirstmess
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Kabocha Squash and Chestnut Soup with Kale Sesame Crisps

Kabocha squash and chestnut soup is creamy, vegan, and wholesome. The recipe includes a crispy sesame-crusted kale chip garnish.
Cuisine Dairy-free, Gluten-Free, Grain-Free, Paleo, Plant-Based, Special Diets, Sugar-Free, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword all seasons, chestnuts, fall, garlic, herbs, kabocha squash, kale, maple syrup, sage, sesame seeds, soup, squash, tamari, winter, winter squash
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6

Equipment

Ingredients

Soup

  • 1 lb chestnuts
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1 teaspoon sea salt, plus more to taste
  • 1 medium kabocha squash, peeled, seeded and cut into 3/4 inch pieces
  • 7 cups filtered water
  • 1 large sage sprig
  • 3 bay leaves
  • 2 teaspoons gluten-free tamari soy sauce
  • ground black pepper, to taste

Kale Sesame Crisps

  • 1 small bunch lacinato kale
  • 2 teaspoons olive oil
  • 1 teaspoon maple syrup
  • sea salt and ground black pepper, to taste
  • 2 tablespoons sesame seeds

Instructions

  • Preheat your oven to 425°F.
  • Place the chestnuts flat side down on the cutting board. With a serrated knife, cut a little slit into the top of each one. Place the cut chestnuts into a medium sauce pan and cover them with filtered water. Bring them to a boil and then drain. Transfer drained chestnuts to a sheet pan and roast in the oven for 15-20 minutes, or until shells are coming away from the innards. Once cool enough to handle, peel chestnuts and set aside, discarding the shells.
  • Lower the oven heat to 400°F. Wipe out the sheet pan used for the chestnuts. Tear kale leaves into slightly larger than bite-size pieces. Drizzle them with the olive oil and maple syrup and season with salt and pepper. Toss and massage the leaves until they are thoroughly coated. Arrange them in a single layer and sprinkle with sesame seeds. Slide the tray into the oven and bake for about 7-8 minutes, or until the kale has crisped and curled up just a little bit. Remove the kale crisps from the oven and allow to cool.
  • Heat the olive oil in a large, heavy pot over medium heat. Add the onions and cook until quite soft, about 5-6 minutes. Add the garlic and stir, cooking for about 30 seconds or until fragrant. To the pot, add the salt, squash, chestnuts, water, sage, and bay leaves. Place a lid on the pot and bring to a boil. Simmer until the squash is tender, about 20 minutes. Carefully purée the soup in batches in a blender, and then return the blended soup to the large pot. Add tamari, salt, and pepper to taste. Bring the blended soup back up to a boil. Serve hot with kale sesame leaves

Notes

  • From Amy Chaplin's At Home In The Whole Food Kitchen
  • Amy's original recipe calls for sheets of nori seaweed brushed with a mirin + sesame oil mixture brushed on top for the "leaves." I only used kale because in the midst of throwing this together, I realized that I didn't have any nori! Anyway if you have nori, you can tear the sheets into pieces and brush them with a mix of the following: 2 tsp olive oil, 2 tsp mirin + 1 tsp sesame oil. Sprinkle the nori with sesame seeds and bake in a 300 F oven for 8 minutes, rotating the sheet pan halfway through.