The earthy and creamy qualities of kabocha squash mingle with the citrus flavors of lemongrass, coriander and lime in this simple but satisfying soup. This is a perfect dish for adding some brightness and cheer to a dark winter day.
Prep time: 10–15 minutes | Cook time: 40–45 minutes
Serves 4–6
Ingredients:
1 stalk fresh lemongrass
1 teaspoon coconut oil or ghee
Half a red onion, roughly chopped
1½ teaspoons ground coriander (freshly ground will yield the boldest flavor)
Small pinch of red pepper flakes (optional)
1 large (~2–2½ pounds) kabocha squash, seeds removed, peeled and chopped into 1-inch cubes (see note below)
1 large carrot, roughly chopped
½ cup full fat coconut milk
1 Tablespoon lime juice
½ teaspoon salt
Preparation:
Lay the lemongrass on a cutting board. Use the spine (i.e., the flat/dull part opposite the edge of the blade) to gently bruise the lemongrass by giving it a series of gentle whacks all up an down the stalk. Once this is done, cut the lemongrass into pieces about 3 inches long and set aside.
Heat the coconut oil/ghee in a medium Dutch oven or soup pot over medium-high heat. Add the onion and cook until it is translucent, about 5–6 minutes, stirring often. Stir in the ground coriander and red pepper (if using) and cook for about 30 seconds or until fragrant. Add the cubed kabocha, carrot, lemongrass and enough water to come just to the top of the vegetables. Raise the heat to high and bring to a boil.
When boiling, lower heat to medium-low and cover the pot. Cook for 25–30 minutes or until the squash is easily pierced with a fork.
Turn off the heat and stir in the coconut milk. Use an immersion blender to puree the soup until it is silky smooth right in the pot (or alternatively, transfer soup to a conventional blender, carefully puree it in batches and then return it to the pot). If you wish for the soup to be thinner, add a small amount of additional water while blending to achieve your desired consistency.
Return the soup to low heat. Stir in the lime juice and salt. Cook for 5 minutes, then taste and adjust flavors as needed, adding in more salt, red pepper and/or lime juice as desired. Serve immediately or continue to keep it warm on low heat until you are ready to serve.
NOTE:
Many people find kabocha is easiest to peel if they first cut it in half and then remove the skin with a vegetable peeler. A Y-style peeler works best for removing skin from kabocha and other winter squash.