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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
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
