- Preheat oven to 375°F.
- Toss diced kabocha in 2 tablespoons olive oil.
- Lightly season with salt and pepper.
- Place on a baking sheet and roast until browned and cooked through, about 15 minutes.
- Set aside.
- In a heavy bottomed pot, add 2 tablespoons olive oil, heat until it begins to shimmer.
- Add sliced onion, a pinch of salt, and sauté until translucent.
- Add kabocha, cinnamon, bay leaf, and whole milk.
- Simmer 15-20 minutes.
- Remove bay leaf, let cool slightly, 15-20 minutes.
- In a blender, carefully puree soup, then return to pot.
- On low heat, whisking carefully, whisk in heavy cream.
- Taste and adjust seasoning, garnish with saloon crunch and chopped parsley.
Makes 6 servings.
Saloon Crunch:
- Preheat oven to 350° F.
- In a saucepan, melt butter, then add granulated garlic, thyme, dried milk and kosher salt.
- Put saloon crackers in a bowl and crush lightly.
- Toss all ingredients together and put on a sheet pan.
- Bake until golden brown.
Makes about 1 cup.
Approximate Nutrient Analysis per serving (soup only):
360 calories, 29 g fat, 14 g saturated fat, 70 mg cholesterol, greater than 1000 mg sodium, 20 g carbohydrate, 2 g fiber, 12 g sugar, 8 g protein
