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Winter Squash Soup with Pimenton and Preserved Lemon

Winter Squash Soup with Pimenton and Preserved Lemon Recipe

Adapted from Melissa Hamilton and Christopher Hirsheimer. The original recipe calls for a 8-10 pound pumpkin. Here, I've used a smaller winter squash called Kabocha Squash and have adjusted the ingredient quantities. I enjoyed this soup even more pureed.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 3 -4, depending on the size of the squash


  • 1 kabocha squash about 2 pounds
  • extra virgin olive oil for brushing
  • salt and freshly ground black pepper
  • 1 teaspoon pimenton Spanish paprika
  • 1 tablespoon preserved lemon rind finely chopped
  • 1 clove garlic thinly sliced
  • 1 bay leaf
  • 2-3 cups low sodium chicken broth


  1. Preheat oven to 350 degrees.
  2. Put kabocha squash in microwave and cook on high for 1 minute. This will make it easier to cut off the top. Cut out a lid around the stem of the squash. Scrape out and discard the seeds and any stringy parts.
  3. Place squash on lightly oiled baking sheet, including the lid. Brush the inside of the squash and the fleshy part of the lid with olive oil. Season with salt, pepper and pimenton. Place lid flesh side down.
  4. Add lemon rind, garlic and bay leave to cavity of squash. Fill squash halfway with stock.
  5. Roast until flesh is soft when pierced with a sharp knife (be careful not to puncture skin of squash), about 35-45 minutes depending on the size of the squash.
  6. Present soup for serving with lid on top of squash.
  7. To serve, gently scrape flesh from sides and bottom of squash into bowls. Ladle broth into bowls.