Kabocha Squash and Door County Coffee Soup

Ingredients

Featured Ingredient: Sunrise Roast Coffee 10 oz. Bag Ground

• 1 cup prepared Sunrise in Door County Coffee
• 1 teaspoon Door County Kona Coffee (finely ground)
• Whole Kabocha Squash
• 1/2 teaspoon salt (divided)
• 1/2 teaspoon pepper (divided)
• 4 tablespoons olive oil (divided)
• 1/2 medium onion (chopped)
• 4 cloves garlic (minced)
• 2 carrots (sliced)
• 1 stalk celery (diced)
• 1 cup chicken broth
• 1 cup water
• 5 slices crisp cooked bacon (chopped)
• 1/4 cup sour cream

 

Instructions

1. Combine 1/4 cup sour cream with 1 teaspoon Door County Kona coffee grounds and place in refrigerator to fuse until soup is really to serve
2. Preheat oven to 400°F
3. Slice squash into 1 inch wedges and discard seeds
4. Place squash on sprayed baking tray
5. Drizzle squash with 2 tablespoons oil and 1/4 teaspoons each salt and pepper
6. Bake squash for 20 minutes (until soft)
7. Allow squash to cool and discard skin/shell
8. Sauté onion garlic carrot and celery in 2 tablespoons oil over medium high heat until soft (about 8 minutes) in a Dutch oven
9. Add cooled squash to Dutch oven
10. Carefully add liquids (coffee, broth, and water) and remaining 1/4 teaspoons salt and pepper to Dutch oven
11. Using an immersion blender - combine contents of Dutch oven until smooth
12. To serve - top soup with a dollop of fused sour cream and bacon crumbles