Thai Kabocha Squash Soup with Coconut Milk

 

Also known as Japanese pumpkin, kabocha is a hard-skinned winter squash with a round squat shape, hard knobbly forest-green exterior and an intensely yellow-orange flesh that has a sweet, creamy flesh, that tastes rather like a cross between a sweet potato and a pumpkin. Because it's starchier than many of its cousins, kabocha squash does exceptionally well in soups and stews, where its velvety soft texture and sweet nutty flavour shine through. Rich, velvety, and full of flavour, traditional Thai flavours are abundant in this luscious golden soup where sweet coconut milk is balanced by spicy red curry paste and fragrant ginger for a luscious winter warmer.

Thai Kabocha Squash Soup

Serves 6

1 3-lb kabocha squash, peeled, seeded and cut into 2-inch pieces

4 tbsp unsalted butter

2-inch piece ginger, peeled and 
thinly sliced

1 yellow onion, peeled and diced

4 cups water, divided

14 oz can full fat coconut milk, such as Aroy-D, plus more for garnish optional

2 tbsp pure maple syrup or brown sugar

4 tbsp Thai red curry paste

1 tsp sea salt

2 limes, cut into thirds

Handful fresh cilantro or mint leaves, sliced for garnish, if desired

2 Thai red chiles, sliced for garnish, optional

 

In a large, heavy pot, melt the butter. Add the onion and sliced ginger and cook over moderate heat, stirring occasionally, until the onion is softened, about 7 minutes. Add the curry paste and cook, stirring, until fragrant, 2 minutes. Add the squash and 2 cups of water and bring to a boil. Cover partially and simmer over low heat until soft, 25 minutes. Add the remaining 2 cups of water, coconut milk, curry paste, maple syrup and salt. Stir and bring to a boil, then reduce the heat and simmer for 10 minutes. With an immersion blender or upright blender, purée until smooth. To serve, divide among bowls and top each with an additional drizzle of coconut milk, lime juice, with a garnish of fresh cilantro or mint and a few chiles, if using.