Recipe: Kabocha, Kale & Mushroom "Stoup"

Kabocha squash from the farmer's market inspires a warming "stoup" for the cold weather. Yes, a “stoup” is somewhere between a stew and a soup. While this recipe calls for kabocha squash, it would also work with butternut or acorn squash. Serve with plenty of crusty bread for dipping.

Serves 6

2 tablespoons olive oil
1 large red onion, roughly chopped
2 tablespoons minced ginger
1 tablespoon minced garlic
¼ cup red or brown miso paste
¼ cup mirin
6 cups chicken or vegetable stock, plus more if needed
3½ pounds kabocha squash, peeled, seeded and cut into 1½-inch chunks
12 ounces mushrooms, stems removed and quartered
12 ounces tofu, cut into 1-inch pieces (optional)
Kosher salt and freshly ground black pepper to taste
1 bunch kale, ribs removed and roughly chopped

Instructions: Heat up the olive oil in a large, heavy-bottomed pan over medium-high heat. Add the onion and cook until softened, about 4 to 5 minutes. Add the ginger and garlic and cook until fragrant. Stir in the miso paste, followed by the mirin; stir to combine and let the mirin cook off slightly. Add the broth, followed by the squash, mushrooms and tofu, if using. Season with salt and pepper. Bring the soup to a boil, then reduce the heat to medium and let cook until the squash is tender and just beginning to break down, about 35 to 40 minutes. If the “stoup” becomes too thick, add a little more broth to thin out. Add the kale and let cook until wilted, another 4 or 5 minutes. Taste and adjust seasoning, and serve.

Credit: Sarah Fritsche
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