Kabocha Squash Soup
1 large kabocha squash
2 Tbsp. butter
3/4 cup chopped leeks, white part only
2 inner celery ribs, chopped
1 Tbsp. "ZenSational"
7 cups vegetable stock
2 cloves garlic
1 Tbsp. brown sugar
3 Tbsp. spiced rum
1 cup cream
** sea salt
** cayenne pepper
Cut squash into four pieces. Remove seeds. Steam 20 minutes. Cool. Peel skin off pulp. Discard skin. Chop pulp. Measure six cups. In large saucepot melt butter over medium heat. Add leeks, celery and "ZenSational". Cook 4 minutes without browning. Add squash pulp, vegetable stock, garlic and brown sugar. Bring to boil. Reduce to simmer. Cook 15 minutes. Add rum. Continue simmering 5 more minutes. Remove from stove. Puree until smooth. Strain through medium sieve into clean saucepot. Whisk in cream. Season to taste with salt and cayenne pepper.
Glazed Cranberries
1 cup sun dried cranberries
1 Tbsp. apricot jam
1/2 tsp. hot pepper jelly
1/2 cup granulated sugar, divided
Melt apricot jam and hot pepper jelly over high heat in small sauté pan. Add cranberries, tossing to coat. Transfer to bowl. Add half sugar. Toss to coat. Place cranberries in strainer. Shake to remove excess sugar. Repeat with the remaining sugar. Set aside.
Kabocha Shell
1 5 # kabocha squash
Cut top 1/4 from kabocha. Discard seeds and fibers. Cut 3/4 of the pulp off of the lid. If stem is too short, insert martini picks or corn cob holders into lid to create handle. Pour boiling water into shell. Cover with lid. Let stand two minutes. Drain.
Presentation
6 tsp. fromage blanc
1 Tbsp. chopped chervil
Place kabocha shell on serving plate. Fill with soup. Sprinkle with chopped chervil. Cover with lid. Place on center of table accompanied by serving dishes of fromage blanc and glazed cranberries. Remove lid just before service.