Sunday, 9 February 2014

red kuri squash soup with ginger and coconut milk

We tried a really simple but savoury and delicious recipe for a soup with Hokkaido Squash (also known as Red Kuri Squash or the Onion Squash, cultivated in Northern Japan) that's got a fusion of ingredients that one could vary and substitute infinitely.

For three to four servings, one will need:

  • One small Red Kuri Squash, about 500 grams (18 ounces)
  • One medium onion 
  • 3 medium sized carrots 
  • One one inch length of ginger root 
  • Veget- able bullion to make ½ a litre of broth (2 cups) 
  • 200 ml of coconut milk (about one cup) 
  • The juice of one lemon 
  • Butter (about two tablespoons) 
  • Salt, pepper, soy sauce and coriander leaves for garnishing and seasoning 

Hokkaido pumpkins do not need to be peeled—just slice and remove the seeds, and dice up the sections of the squash, onion, carrots and ginger root (removing the outer dry layer) in a food processor. Meanwhile bring the bouillon to a low boil. In a separate, large pot add the butter and transfer the diced vegetables to saute them for about three minutes, folding over the mixture so nothing gets overcooked. Pour in the vegetable broth and allow to simmer for about twenty minutes. Now that the vegetables are soft, puree the soup thoroughly with a hand-mixer directly in the pot and add the coconut milk and lemon juice. Stirring, introduce about two tablespoons of soy sauce and the other spices. Serve with a garnish of soy sauce and coriander leaves and a port or sherry.