Curried Kabocha Squash Soup with Roasted Pepper Relish

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

kabocha squash

🥗Healthier: butternut squash

💰Cheaper: pumpkin

Butternut squash is more widely available and less expensive.

Cut kabocha squash in half and scoop out the seeds, leaving the halves intact to create an air cavity for steaming.

Rub the squash with duck fat and season with salt and pepper.

Roast the squash halves cut-side down at 350°F for about 45 minutes or until fork tender.

In a large pot, heat duck fat over medium heat and sauté onion, garlic, ginger, and lemongrass until translucent.

Add curry powder and other spices, cooking briefly to toast them.

Scoop the roasted squash flesh into the pot, discarding the skin.

Pour in vegetable stock and about 4 cans of coconut milk, stirring to combine.

Bring the mixture to a simmer until the squash breaks down and the onion is tender.

Blend the soup in a high-speed blender, filling it half to three-quarters full to avoid overflow, using a tamper if necessary.

Adjust the consistency with additional vegetable stock if needed and season with salt and maple syrup to taste.

Prepare the roasted pepper relish by charring peppers, peeling them, and dicing them into quarter-inch pieces.

Dice a hard baking apple into similar-sized pieces as the peppers.

Mix the diced peppers and apples together, adding black walnut oil and vinegar, and season with salt and pepper.

Serve the soup garnished with the roasted pepper relish, crème fraîche, toasted black walnuts, and herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens