Moroccan Kabocha Squash Soup

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Small Kabocha squash (about 1.5 lb) halved and seeded 1 each
Club House Pepper, Black Cracked 1 tsp
Canola oil 1/4 cup
Chicken broth 4 cups
Sherry vinegar 1 tbsp
Date syrup 1/4 cup
Club House Paprika 1 tsp
Flat leaf parsley, roughly chopped 1/4 cup
Marcona Almonds, roasted, salted and crushed 1/4 cup
Garlic cloves, chopped 2 each
Carrots, medium and chopped 2 each
Celery, chopped 2 stalk
Yellow onion, small and chopped 1 each
Club House Cumin, Ground 2 tsp
Club House Garlic Salt divided in two 1/2 tbsp
Club House Cinnamon, Ground 1/2 tsp
Red Chile flakes 1/2 tsp


This recipe was created for Club House for Chefs by: Monterey Salka, Private Chef in LA, San Diego and New York City.

For the Moroccan Kabocha Squash Soup: Preheat oven to 400 F. Drizzle cut sides of squash with oil and season lightly with half of the garlic salt, half of the cumin and black pepper. Roast the squash cut side-down for approximately 1 hour, or until flesh is spoon-tender. Scoop flesh from skin and reserve. In a large heavy-bottomed skillet over medium-high, sauté garlic, carrots, celery, and onion until soft and fragrant. Season with remaining cumin and garlic salt. Add roasted squash and chicken broth and simmer for 15 minutes to infuse flavors. Puree soup in a blender in batches, then press through a fine-mesh strainer and blend again until soup is smooth and velvety. Stir in sherry vinegar. Reheat if needed, then ladle in pre-warmed bowls.

For Serving: Stir paprika into date syrup, using more if needed, until date syrup is tinted red. Drizzle syrup on top of soup and garnish bowls with roughly chopped parsley leaves and crushed Marcona almonds.

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