Curried Kabocha Soup

By October 25, 2016
 1 Kabocha or other medium winter squash (Buttercup, Butternut, 2 Acorn, Hubbard or Kuri)
 1 large leek, white and light green parts only
 1 tbsp mild flavored oil, like sunflower or coconut
 1/2 tsp salt
 4 heaping tbsp yellow curry paste (buy some or make your own.)
 3 cups stock
 1 can (14 oz) coconut milk (shake well, then save about 1/4 cup for garnish)
 Juice from 1/2 lemon
1

If you're making your own yellow curry paste, do that first. Slice your squash in half and scoop out seeds. Carefully peel the rind off, and then chop into 1/2" pieces. You'll need about 5-6 cups of squash.

2

Finely slice your leek and wash. Melt the oil over medium heat and add leeks. Soften for 4-5 minutes, and add about 1/2 tsp of salt.

3

Stir in the curry paste to completely cover the leeks and stir for a few minutes to allow the spices to bloom. Add in the squash pieces, stir to coat, and cover and cook for 6-7 minutes, stirring occasionally so they don't burn.

4

Add in the stock and the coconut milk. Bring to a boil, then reduce heat to a simmer for 30-35 minutes or until squash is extremely soft.

5

Use an immersion blender or stand-up blender like a Vitamix and process till very smooth. Add the lemon juice, then taste to adjust seasoning. If it's too spicy, add some sugar (like honey or maple syrup), too salty add more acid (lemon juice), or add some salt if needed.
Serve with a splash of coconut milk.

Ingredients

 1 Kabocha or other medium winter squash (Buttercup, Butternut, 2 Acorn, Hubbard or Kuri)
 1 large leek, white and light green parts only
 1 tbsp mild flavored oil, like sunflower or coconut
 1/2 tsp salt
 4 heaping tbsp yellow curry paste (buy some or make your own.)
 3 cups stock
 1 can (14 oz) coconut milk (shake well, then save about 1/4 cup for garnish)
 Juice from 1/2 lemon

Directions

1

If you're making your own yellow curry paste, do that first. Slice your squash in half and scoop out seeds. Carefully peel the rind off, and then chop into 1/2" pieces. You'll need about 5-6 cups of squash.

2

Finely slice your leek and wash. Melt the oil over medium heat and add leeks. Soften for 4-5 minutes, and add about 1/2 tsp of salt.

3

Stir in the curry paste to completely cover the leeks and stir for a few minutes to allow the spices to bloom. Add in the squash pieces, stir to coat, and cover and cook for 6-7 minutes, stirring occasionally so they don't burn.

4

Add in the stock and the coconut milk. Bring to a boil, then reduce heat to a simmer for 30-35 minutes or until squash is extremely soft.

5

Use an immersion blender or stand-up blender like a Vitamix and process till very smooth. Add the lemon juice, then taste to adjust seasoning. If it's too spicy, add some sugar (like honey or maple syrup), too salty add more acid (lemon juice), or add some salt if needed.
Serve with a splash of coconut milk.

Curried Kabocha Soup

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