Kabocha Squash and Door County Coffee Soup

Kabocha Squash and Door County Coffee Soup

By: Melissa J. - Milton, WI - 2017 Recipe Contest Submission

"This soup is the ideal pick me up on soft, overcast days! Kabocha squash blends perfectly with Door County Coffee's in this full meal soup."


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



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



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