Kabocha Squash and Shiitake Soup

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At Palena successful Cleveland Park, cook Frank Ruta serves this crockery garnished with a azygous scallop that has been pan-roasted with a bladed portion of prosciutto, immoderate shiitake mushroom caps and pieces of roasted kabocha squash.

Kabocha is simply a wintertime squash that is showing up successful greater numbers astatine country farmers markets. Its soma is saccharine and profoundly flavored.

From Frank Ruta, chef-owner of Palena successful Cleveland Park.

Ingredients

3 tablespoons unsalted butter
2 mean onion, chopped into precise bladed slices (2 1/4 to 2 1/2 cups)
Flesh from 1 oregon 2 tiny (or 1/2 medium) kabocha squash (1 pound), seeded and chopped into chunks (2 1/2 cups)
2 ounces (3 good-size) shiitake mushrooms, stemmed (may substitute matsutakes, chanterelles oregon a operation of those mushrooms)
Scant 2 cups water
About 3 tablespoons carnaroli oregon arborio rice
1 smoked ham hock oregon tiny hambone
1 tablespoonful salt

Nutritional Facts

Per serving

Calories
80
Fat
5 g
Saturated Fat
3 g
Carbohydrates
10 g
Sodium
880 mg
Cholesterol
10 mg
Protein
1 g
Fiber
1 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Frank Ruta, chef-owner of Palena successful Cleveland Park.

Tested by Bonnie S. Benwick.

Published October 19, 2010

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Updated March 13, 2026

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