Kabocha is a firm, sweet winter squash that seems almost like a sweet potato with a dash of pumpkin thrown in. Cooking with it results in a rich and creamy sauce or soup.
Ingredients
- 1 kabocha squash (4–5 pounds)
- 1 tablespoon oil or spray oil to prepare pan
- 2 tablespoons olive oil for soup
- 4 cloves minced garlic
- 1 cup leeks, sliced
- 1 tablespoon minced ginger
- 2 tablespoons tomato paste
- ½ cup + 3½ cups chicken or vegetable broth, divided
- 1½ teaspoons curry powder
- 1 can coconut milk (13½ ounces)
- 2 tablespoons minced fresh basil plus sprigs for garnish
Instructions
Preheat the oven to 400 degrees and lightly grease a baking sheet. Slice the squash in half and scoop out the seeds.
Place the squash on the sheet with the cut sides down and pierce the skin a few times with a skewer. Bake for 30–40 minutes, until tender when pierced with a fork or skewer. Scoop out the pulp, discard the skin and measure out 4 cups of squash. This step can be done a day ahead.
In a deep saucepan, add 2 tablespoons of olive oil, garlic, leeks and ginger and cook for about 5 minutes at medium heat. Add tomato paste and stir for 1 minute. The bottom of the pan will start to brown. Deglaze the pan with ½ cup of broth. Add curry powder and stir for about a minute, letting the aromatics fry a bit.
Add squash and stir. Add coconut milk and the rest of the broth and stir. Bring to a gentle boil and simmer for 30 minutes. During the last 10 minutes, add the minced basil and stir. If desired, purée with an immersion blender to make the soup extra smooth. Serve over plain or coconut rice, or simply as a soup. Garnish with basil sprigs.
