Asian Squash Soup

A semi-impromptu dish, written up impromptu-ly on my iPad as I sit on the couch rewatching some Doctor Who.

Ingredients

• 1 large kabocha squash
• 2 Tbl vegetable oil
• 1 large onion, diced
• 1 large jalapeño, finely minced
• 2 stalks lemongrass, soft inner portion very finely sliced
• 3 large garlic cloves, finely minced
• 1″ chunk of fresh ginger, very finely minced
• 1 quart chicken stock, preferably homemade
• 1 can coconut milk (not light)
• Juice of 2 limes (or to taste)
• Salt to taste
• Cilantro for garnish

Method

• Cut squash in half. Remove seeds and roast in a 350 degree oven for an hour or until soft.
• After squash is cool enough to handle, scoop out flesh.
• Heat oil in a large, heavy pot. Sautée squash flesh, onion, garlic, jalapeño, lemongrass and ginger until onion starts to soften.
• Add stock. Bring to a boil then reduce heat. Simmer for 30 minutes.
• Purée the soup (blender or stick blender).
• Add the coconut milk and mix well.
• Add lime juice and salt to taste.
• Serve garnished with chopped cilantro.

This ended up very reminiscent of a Thai tom kha ga and was thoroughly enjoyable. I’ll Definitely be making it again.