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
3 tablespoons extra-virgin olive oil
2 large shallots, finely chopped
2 large garlic cloves, thinly sliced
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 It
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.
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