Recipes Curried Kabocha Squash Soup 4.0 (5,750) 3 Reviews This velvety, spiced squash soup has layers of flavor, thanks to red chiles, tangy lemon juice and apple cider vinegar, plus a subtle touch of fish sauce. Slideshow: Warming Soups By Beth Kirby Beth Kirby Beth Kirby was a Tennessee-based writer, photographer, food stylist, and recipe developer. She created the internationally beloved and award-winning food, travel, and lifestyle blog Local Milk. Her recipes, food styling, and photography appeared on such sites as Bon Appétit, Saveur, Food & Wine, and Food52, among others. Food & Wine's Editorial Guidelines Published on January 9, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Beth Kirby Active Time: 35 mins Total Time: 1 hrs Yield: 6 Ingredients 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 fish sauce Chopped cilantro, for garnish Directions 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 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. Make Ahead The squash soup can be refrigerated for up to 3 days. Reheat gently, adding a little water if the soup is too thick. Rate it Print