Curried Kabocha Squash Soup

Recipe from: Food & Wine Magazine


3 tablespoons extra virgin olive oil
2 large shallots, finely chopped
2 large garlic cloves, thinly sliced
kosher salt
one 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 broth
3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1/2 cup heavy cream
1 tablespoon fish sauce


In a large saucepan, heat the 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, purée the soup in a blender until smooth. Return it 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 with salt, and garnish with chopped cilantro if desired.