Edible Monterey Bay

KABOCHA SQUASH & SWEET POTATO SOUP WITH GINGER, LEMONGRASS AND COCONUT MILK

KABOCHA SQUASH & SWEET POTATO SOUP WITH GINGER, LEMONGRASS AND COCONUT MILK

By Chef Tom McNary of Carried Away

soup

Serves 8-10

1 large yellow onion, sliced
3 cloves garlic, sliced
3 tablespoons peeled sliced ginger
6 stalks lemongrass, bottom parts peeled and roughly chopped
3 tablespoons vegetable oil
4 cups peeled and cubed kabocha squash
4 cups peeled and cubed sweet potatoes
6-8 cups vegetable stock or water
3 cups coconut milk
4-5 teaspoons kosher salt
1 and 1/2 teaspoons freshly ground black pepper

  1. In a large soup pot, heat oil over lowmedium heat. Add onion, garlic, ginger and lemongrass and cook until very soft, covering pot and stirring occasionally to prevent browning.
  2. Add squash, sweet potatoes and enough stock or water to just cover vegetables. Stir to combine. Add coconut milk, salt and pepper.
  3. Bring to boil and reduce heat to simmer, uncovered for about 20-30 minutes or until squash and potatoes are completely softened.
  4. Carefully purée mixture in blender or food processor until smooth. Strain through sieve for a velvety consistency and adjust for seasoning.

Optional: Garnish with a mixture of finely chopped scallions, pickled ginger and wakame (edible seaweed).

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