Coconut-Lime Kabocha Squash Soup

Coconut-Lime Kabocha Squash Soup

Lemongrass, ginger, and Kaffir lime add fragrant Thai-inspired flavor to this smooth but hearty squash soup from Chef Annie Somerville of San Francisco-based vegetarian restaurant Greens. With its sweet flesh, kabocha squash was born to be roasted. It soaks up the rich, exotic flavors of coconut milk and Thai basil, which adds a touch of spicy complexity, perfect for beating the winter blues. For more recipes for cold-weather treats, check out the VegNews Holiday eCookbook.

Serves 6

What You Need: 5 cups vegetable stock 1 medium kabocha squash, cut in half and deseeded 1 tablespoon vegetable oil 1 large yellow onion, chopped 1/2 teaspoon salt, plus more to taste 1/8 teaspoon freshly ground black pepper, plus more to taste 1 tablespoon minced garlic 3 stalks lemongrass, tops and outer leaves removed, finely chopped 1/4 cup grated fresh ginger 2 Kaffir lime leaves 1 14-ounce can unsweetened coconut milk 10 to 15 Thai basil leaves, chiffonaded

What You Do: 1. Preheat oven to 400 degrees. In a medium pot over low heat, warm stock. 2. Place squash, cut side down, in a baking dish with a small amount of water. Cover with foil or lid and roast in oven until tender, about 35 to 40 minutes. When squash is cool enough to handle, scoop out flesh. 3. In a soup pot, heat oil and add onion, salt, and pepper and cook until onion begins to soften, about 3 minutes. Add garlic, lemongrass, and ginger and cook for 2 minutes. Add squash, stock, and lime leaves and bring to a boil. Lower heat and simmer, uncovered, for about 30 minutes. 4. Remove lime leaves and purée squash mixture in a blender until smooth. Return to pot over medium-low heat. Add coconut milk and cook for 5 to 10 minutes. Adjust seasoning with salt and pepper to taste. Garnish each serving with Thai basil. Chef's Tip: If you're unable to find Thai basil, use regular basil or cilantro instead. If kabocha squash isn’t available, use red kuri, butternut, or another winter squash.