Laun/Pruett Recipe Collection
Creamy Thai Curry Kabocha Squash Soup

3 pounds kabocha, halved and seeded
2 tablespoons olive oil
1 small yellow onion (about 5 ounces), roughly chopped
5 fresh garlic cloves
1 knob ginger (about 2 teaspoons)
1 teaspoon salt
3 tablespoons thai red curry
6 cups vegetable stock
1/2 cup coconut milk
cilantro, for garnish
coconut milk, for garnish

Preheat the oven to 425.
Place the kabocha on a baking sheet, and drizzle with the olive oil. Place into the oven, and roast for 35 - 45 minutes, or until fork tender.

Using the mortar (you can also use a knife and cutting board) make a paste out of the garlic, ginger and salt. Set aside.

In the dutch oven over low heat, sweat the onions, stirring very often, for 3 minutes.
Add the garlic paste, stir and cook for 1 minute.
Stir in the red curry.
Remove the dutch oven from the heat.

(I cooked the kabocha the day ahead.)

Once the kabocha is done, remove from the oven and let cool for 10 minutes. Then scoop out the flesh into the dutch oven.

Add the stock, stir and cook over very low heat for at least 30 minutes. I like to push it to an hour as the flavor really seems to develop more. Stir often.
Remove from the heat, and let cool for 15 minutes.

[Get an immersion blender at a thrift store! OR Using your blender, puree in small batches, then place into a bowl. Repeat with all of the soup. I do not put very much into the blender as the heat will cause the lid to pop off and create a big mess. Small batches!

After you have pureed all of the soup, return it to the dutch oven, and simmer gently. Add in the coconut milk before serving.

Sprinkle with cilantro.

I doubled it for my Bunco Soup Supper Christmas Party. You can also use chicken broth.


Source: http://chezus.com/2015/01/17/creamy-thai-curry-kabocha-soup/

Recipe Contributed by Mary Ann Laun from web