1 Kabocha squash (about 2 ½ pounds), halved lengthwise and seeded
4 tablespoons butter (1/2 stick)
2 leeks, well cleaned and cut into ¼ inch slices
¾ cup chopped yellow onions
6 cups chicken broth
1 teaspoon orange zest
1 teaspoon garam masala
½ cup coconut milk
1 cup toasted flaked coconut, for garnish (optional)
Preheat the oven to 350 F. Place the squash, cut side down, on a lightly oiled baking sheet and bake for 50 minutes. Cool, then scoop out the squash meat and save.
In a large Dutch oven over medium heat melt the butter. Stir in the leeks and onions. Cook uncovered for 5 minutes, until the leeks soften. Add the squash meat, chicken broth, orange zest and garam masala. Simmer uncovered over low heat for 30 min.
Remove 4 cups of soup and cool slightly. Puree in a food processor until smooth. Return to the pot. Stir in the coconut milk, heat for 5 min, and serve garnished with the toasted coconut flakes.
Note. For a vegetarian version of this soup substitute vegetable broth for the chicken broth
Recipe courtesy "The Dutch Oven Cookbook: Recipes For the Best Pot in Your Kitchen," written by Sharon Kramis & Julie Kramis Hearne, Sasquatch Books, 2006
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › Kabocha Squash Soup with Toasted Coconut
Featured Sponsors
Gear mentioned in this thread:
Related Articles
-
Dutch Oven 101
Edited on 2/16/10
- Cold Soups
Edited on 2/16/10- Chilled Soups
Edited on 2/16/10- Soup Preparation
Related Cookware
Recent Reviews
-
This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine. We've been so pleased with this fry pan that we now have... -
I made the Browned butter recipe, the Honey Madeleines recipe, and the Dark Rum Financiers recipe. They all turned out wonderful - even for a first time French baker like me. A few more details... -
This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens... -
As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of... -
Come in, We’re Closed Christine Carroll & Jody Eddy Reviewed by Jim Berman There are few cooks, if any, which do not tire of the food served in their own places. For one reason...
Kabocha Squash Soup with Toasted Coconut
Featured Stories on ChefTalk.com
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › Kabocha Squash Soup with Toasted Coconut - Cold Soups
