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Soup's On 2007


Chef Kevin Hickey of The Four Seasons
Chef Kevin Hickey

at Four Seasons Hotel
120 East Delware Place
Chicago, IL
Kuri Squash Soup with Squash Dumplings and Sage Foam
Chef Kevin Hickey of The Four Seasons – Chicago, IL
Adapted by
March 2007

Yield: 6 Servings

Kuri Squash Soup with Sage Foam and Squash DumplingsIngredients:

  • 6 Kuri Squash
  • Brown sugar
  • Cinnamon
  • 1 Tablespoon butter
  • 2 cups water

  • 4 leeks, white part only
  • 1 large onion
  • 1 cup butter
  • Roast Kuri squash (above)
  • 2 springs of thyme
  • 2 sprigs of rosemary
  • 4 cinnamon sticks
  • 2 cloves of garlic
  • 1 Tablespoon black pepper
  • 2 bay leaves
  • ½ cup honey
  • 1 cup of cream
  • Salt and pepper

    Squash Dumplings:
  • 1 roasted pumpkin or butternut squash
  • ½ cup butter
  • 2 Tablespoons cinnamon
  • Salt and pepper
  • Pasta dough

    Sage Foam:
  • Sage leaves
  • Heavy cream
  • Fried sage leaves
  • Salt and pepper

    To Assemble and Serve:
  • Toasted pumpkin seeds

For the Squash:
Cut squash in half and remove seeds. Place on a roasting pan flesh-side up and sprinkle with brown sugar, cinnamon and 1 Tablespoon butter. Add 2 cups of water to the pan and cover with aluminum foil. Bake squash until fork tender – approximately 20 minutes. Allow to cool and scrape squash meat into a container.

For the Soup:
Chop leeks and onion into 1-inch pieces. Sweat the items with the butter over low heat until transparent. Add squash puree to leeks and onion. Make a sachet of the thyme, rosemary, cinnamon, garlic, black pepper and bay leaf. Add sachet and 2 gallons of water to the squash mixture, and cook for 20 minutes. Add honey and cream, season with salt and pepper, and puree to a silky consistency.

For the Squash Dumplings:
Combine roasted squash, butter, cinnamon, salt and pepper. Cut pasta dough into small squares and place a dollop of squash filling in the center. Fold each point of the square to the top, and cinch along the seams to form a pyramid-shaped dumpling.

For the Sage Foam:
Steep the sage leaves in cream. Strain cream, blend with fried sage leaves, and season with salt and pepper. Beat with an immersion blender or whisk until it forms a dense, creamy foam.

To Assemble and Serve:
Plate foam and pumpkin seeds in the bottom of a bowl. Pour Kuri Squash Soup over the foam tableside. Serve dumplings on the side.

Wine Pairing:
Far Niente 2004 Napa Chardonnay

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