Archived in 2022

Originally posted on 16 Oct 2011

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


  • 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


  • 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.

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