Kabocha squash is also called a “Japanese pumpkin” – it is an Asian variety that is squat and looks like a green pumpkin. With it’s sweet, creamy flesh, it is a great choice for soups, purees and stews.
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2 (3-lb.) Kabocha squash
2 tbsp. olive oil
1 large onion, diced (about 2 cups)
2 large carrots, diced
2 stalks celery, diced
1 quart vegetable stock
2 cups water
2 tsp. minced fresh ginger
1 tsp. curry powder
1 tsp. Kosher salt or more to taste
Freshly ground pepper, taste
Pinch cayenne pepper
2-3 tbsp. chopped fresh cilantro, plus more for garnish
1 (14-oz.) can coconut milk
1-2 tbsp. honey
Juice of 1 lime
Preheat oven to 400 degrees.
Line 2 baking sheets with foil and grease.
Cut squash in half and scoop out seeds and fibrous strings. Place squash halves cut side down on baking sheets.
Roast for 1 hour, or until tender when pierced with a fork. Remove from oven and cool. Scoop out flesh from squash halves, transferring to a bowl; set aside.
Heat oil in a large pot over medium-high heat.
Add onion, carrots, and celery, stirring to coat vegetables. Sauté for 5-7 minutes, until onions are translucent.
Add reserved squash, stock, water, ginger, and spices. Bring to a boil. Reduce heat to low. Cover and simmer for 30-40 minutes. Remove from heat.
Stir in cilantro.
Using an immersion blender or food processor, puree soup (this might have to be done in batches if using food processor).
Add coconut milk, honey and lime. Stir to blend.
Season to taste, adjusting seasonings as needed.
Serve hot, garnished with minced cilantro.
Servings : 8-10
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