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Roasted Kabocha Squash & Miso Velouté with Crispy Sage Oil Foam & Crispy Prosciutto Crown

Name: Roasted Kabocha Squash & Miso Velouté with Crispy Sage Oil Foam & Crispy Prosciutto Crown
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 lb kabocha squash (about ½ a squash), peeled, seeded, cut into 2-inch cubes; 1 tbsp neutral oil; Fleur de sel; 4 cups kombu dashi or light vegetable stock; 3 tbsp unsalted butter, divided; 2 tbsp aged red miso (preferably 3+ year aged); ⅓ cup heavy cream; 2 tbsp fresh sage leaves, packed; 4 slices aged prosciutto di Parma; ¼ cup roasted pumpkin seeds; 1 tbsp honey; ½ tsp black sesame seeds; White pepper; Smoked sea salt

A refined velouté of roasted kabocha squash infused with aged red miso, brown butter, and dashi, finished with a delicate sage oil foam that hovers atop the soup like edible cloud. Crowned with a crispy curl of aged prosciutto and toasted pumpkin seed brittle for textural contrast—a sophisticated intermezzo that bridges lunch and dinner.

682calper serving 13gprotein 44gcarbs 54gfat 15min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this