Spicy Kobocha Squash Soup
By October 10, 2012Published:
- Yield: 8 Servings
- Prep: 10 mins
- Cook: 45 mins
- Ready In: 55 mins
Kobocha (also spelled kabocha) is a winter squash in the pumpkin family. Like all pumpkins, it's a versatile squash you can do almost anything with. This lovely Thai-inspired soup is from crumbblog.com
- 2 medium kobocha squash
- 3 tablespoons Olive Oil divided
- salt and pepper
- 1/2 cup onions finely diced
- 2 teaspoons red Thai curry paste
- 1 can coconut milk
- 4-6 cups water or broth
- 2 teaspoons lemongrass paste
- fresh cilantro chopped, for garnish
- Preheat the oven to 375F.
- Carefully cut each kobocha in half. Rub the cut surfaces with 1 tbsp oil and sprinkle generously with salt. Place on a baking sheet, skin sides down, and roast in preheated oven for 45-60 minutes or until the squash is very tender. Set aside to cool.
- Meanwhile, heat the remaining 2 tbsp olive oil in a large, heavy-bottomed pot over medium-high heat. Add onions and saute for 8-10 minutes, or until soft and golden. Add red curry paste and cook for 1 minute longer, or until fragrant.
- Using a spoon, scoop the flesh from the cooled squash into the pot. Stir in coconut milk and 4 cups water (or broth) and lemongrass paste, and bring to a boil. Reduce heat to low and simmer for 15-20 minutes to let the flavors blend. Remove from heat.
- Using an immersion blender or food processor, process the soup until you have a thick, smooth puree (if it looks too thick for your tastes, stir in more water/broth, a half a cup at a time, until you reach your preferred consistency). Adjust seasoning with salt and pepper, then serve just as it is or with a sprinkling of chopped cilantro for garnish.