Winter Squash Soup with Curry and Coconut Milk

I made this with one of the two Kabocha squashes my sister gave me and it is a winner.  Our boy D. was working on a project with his friend and they lapped it up.  DC, you would love this.

I did a search on the computer for squash and coconut milk because I felt that these two ingredients would make a great soup.  I got the recipe from here.  If I had peanuts and cilantro on hand, I would make the Thai Gremolata to scatter atop this lovely, creamy soup.

Winter Squash Soup with Curry and Coconut Milk
Adapted from Lisa Moussalli and Better Homes and Gardens

2 to 3 tablespoons olive oil
1 medium or large yellow onion, chopped
3 or 4 large garlic cloves, minced
1 tablespoon curry powder
1 winter squash (about 2 pounds / 500 g), peeled and cut into 1-inch cubes
1 (14-ounce) can unsweetened coconut milk
2 cups (475 ml) chicken or vegetable broth
1 tablespoon maple syrup
1 tablespoon Asian fish sauce
1 teaspoon Sriracha or other Asian chile sauce
Juicy wedges of lime, for serving

Warm the oil in a Dutch oven (or other approximately 5-quart pot) over medium heat. Add the onions, and cook, stirring, until they begin to soften, about 5 minutes. Add the garlic, and cook for another 1 to 2 minutes. Stir in the curry powder, and cook for 1 minute more. Add the squash, coconut milk, broth, maple syrup, fish sauce, and Sriracha, and stir well. Raise the heat to bring to a boil; then reduce the heat and simmer, covered, until the squash is soft, about 30 to 40 minutes.

Using an immersion blender (or a regular blender), puree the soup until smooth and velvety. Taste for salt and sweetness, and adjust if necessary. Ladle the soup into big bowls, add a generous squeeze of lime to each, and serve hot.

I also made a roast pork with a lot of garlic, surrounded by parsnips and carrots from the vegetable fairy's latest harvest.  With a green salad, this is a perfect (almost winter) Sunday feast.

Bonsoir,

Stella