|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.