by Sarah Steimer
- 1 Kabocha squash, peeled, seeded and cubed
- 1 medium shallot, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon (or so!) curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon crushed red pepper
- 1 cup chicken or vegetable stock
- 1 1/2 cups water
- juice from 1 lemon wedge
- 1/2 teaspoon apple cider vinegar
- 1/4-1/2 cup milk (original recipe used heavy cream, but I decided to lighten it up and use skim milk)
- 1/2 teaspoon fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon of sambal oelek (chili paste) — I used more, but I love spice!
- parsley or cilantro to garnish
Heat the olive oil in a medium-large pot or Dutch oven. Add the shallot, garlic and a pinch of salt; cook until fragrant. Add the squash and another pinch of salt, along with the curry, cumin, cinnamon and red pepper. Cook and stir until all spices are fragrant (yeah, this part smells amazing).
Add the stock, water, lemon and cider vinegar. If you are using a larger-sized squash, you may need to add a little more water. Bring the soup to a boil, then reduce to a simmer. Cover and cook until the squash is completely soft, about 20 minutes.
Puree the soup with an immersion blender or in batches in a stand blender. Once smooth, (return the soup to the pot if using the stand blender) stir in the cream to your taste, along with the fish sauce, sugar and sambal oelek. Garnish with the cilantro or parsley.
Makes 2-3 servings.
Recipe adapted from: Local Milk