Roasted Kabocha Squash Soup with Poached Crab Dumplings
Recipe type: Soup
Serves: 4
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 leek, trimmed, washed, and sliced
  • 2 cups roasted kabocha squash meat
  • 3 cups chicken stock
  • ¼ cup heavy cream
  1. Heat the oil in a deep-sided skillet. Add in the garlic and leek and sauté over low heat until the leek is tender, about 5 minutes.
  2. Add in the squash and the chicken stock. Bring the mixture to a simmer for about 5 minutes.
  3. Puree the soup using a stick blender. Add in the heavy cream and heat for 5 more minutes.
  4. Serve the squash soup in a shallow wide bowl and place two poached crab dumplings on top of the soup.
Recipe by Within The Wild at