Ingredients:
· 5 cups vegetable stock
· 1 medium Kabocha squash (about 3.5 pounds) – cut in half (Substitution: any winter squash or pumpkin should work)
· 1 tablespoon vegetable oil
· 1 large yellow onion – chopped (about 2 cups)
· Salt and pepper to taste
· 1 tablespoon garlic – minced
· 3 stalks lemongrass – tough tops and outer leaves removed, then finely chopped (about ½ cup) (Substitution: lemongrass paste in a tube)
· ¼ cup grated fresh ginger
· 1-2 kaffir lime leaves (If you need one, send a request to Karen Goodell!)
· 14 ounces unsweetened coconut milk
· 10-15 Thai basil leaves (for garnish) – bundled and cut into thin ribbons (about 2 tablespoons) (Substitution: basil or cilantro (or other herb))
Preparation:
· Step 1:
Preheat oven to 400 degrees F.
· Step 2:
Place squash cut side down in a baking dish with a little water. Roast until tender (about 30-35 minutes).
· Step 3:
When squash is cool enough to handle, scoop out seeds and compost them. Scoop out squash and set aside (about 4 cups).
· Step 4:
Heat oil in a large soup pot. Add chopped onion, ½ teaspoon salt, and pepper. Cook until they begin to soften (about 3 minutes).
· Step 5:
Add garlic, lemongrass, and ginger to the pot. Cook an additional 2 minutes.
· Step 6:
Add squash, stock, and lime leaves. Bring to a boil. Lower the heat and simmer for 30 minutes.
· Step 7:
Remove the lime leaves. Puree the squash mixture with a hand blender until smooth. Optional: pass through a food mill too.
· Step 8:
Return soup to the pot and add the can of coconut milk. Heat for about 10 minutes. Adjust the seasonings and garnish with Thai basil.