- 3 tablespoons extra-virgin olive oil
- 2 large shallots, finely chopped
- 2 large garlic cloves, thinly sliced
- Kosher salt
- One 4-pound kabocha squash—peeled, seeded and cut into 3/4-inch cubes
- 1 tablespoon hot curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon crushed red pepper
- 1 quart chicken stock or low-sodium broth
- 3 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 1/2 cup heavy cream
- 1 tablespoon Asian fish sauce
- Chopped cilantro, for garnish
How to make this recipe
In a large saucepan, heat the olive oil until shimmering. Add the chopped shallots, sliced garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the shallots are just starting to brown, about 3 minutes. Add the squash cubes, curry powder, cumin, cinnamon and crushed red pepper and cook, stirring occasionally, for 3 minutes. Add the chicken stock, lemon juice, apple cider vinegar and 3 cups of water and bring the soup to a boil; reduce the heat to moderately low and simmer, stirring occasionally, until the squash is very tender, about 20 minutes.
Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan. Add the heavy cream and Asian fish sauce and stir over moderately low heat until it is hot, about 5 minutes. Season the soup with salt. Ladle the squash soup into bowls, garnish with the chopped cilantro and serve.
The squash soup can be refrigerated for up to 3 days. Reheat gently, adding a little water if the soup is too thick.