Curried Kabocha Squash Soup
all units: U.S. Imperial
- 1 kabocha squash, de-seeded and skin cut off
- 1 yellow onion
- 1 fennel bulb
- 2 large garlic cloves
- 1 tsp turmeric
- 1 tsp coriander seeds
- 1 tbsp curry powder
- 1 quart cooking liquid (2 c stock, 2 c water)
- 1 lemon
- ¼ c extra virgin olive oil
- 1 can coconut milk (full-fat)
- Sea salt
Cut down the kabocha squash, remove the seeds and skin and discard.
In a large pot with 3 inches of water, steam the kabocha squash
until fork tender.
Remove the squash from the pot and set aside. In the same pot,
heat the olive oil, and saute the yellow onion, fennel, and garlic until
translucent with a generous pinch of sea salt. Add the spices: turmeric, coriander seed, curry powder, saute until fragrant. Be mindful to not caramelize the onion and fennel mixture. Add the cooking liquid
and bring to a boil, then turn off the heat.
Add the steamed squash, onion, fennel and half the cooking liquid into
a high-speed blender. Then add the coconut milk. Blend until smooth,
adding more cooking liquid if necessary to get to desired consistency.
Add the juice of a whole lemon.
Serve with pistachio dukkah, fennel fronds and flaky sea salt.