Kabocha Squash
When the air gets crisp and leaves begin to fall, my mind’s eye shifts to warm images of steaming soup, squash and root vegetables baked until soft and golden, and plenty of meals shared with family a...
This robust soup is puréed until smooth and topped with a variety of textures and flavors. The toppings are easily adaptable, so it’s perfect for a crowd.
Ingredients
- 1 kabocha squash, about 3 pounds
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 2 teaspoons salt, divided
- ¼ teaspoon ground black pepper
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 1-inch piece of ginger, peeled and minced, about 1 tablespoon
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon curry powder
- 1½ cups roasted red peppers, roughly chopped
- 1 15-ounce can diced tomatoes
- 4 cups chicken broth
- 1 tablespoon butter
- 8 ounces mushrooms, any variety, sliced
- 2 cups cooked French green lentils
- 1 can full-fat coconut milk
- 4 cups cooked brown rice
- Plain Greek yogurt
- Cilantro
- Lime wedges
Instructions
Serves 6–8
Preheat the oven to 425°. Cut the squash in half, scoop out and discard the seeds. Rub 1 teaspoon olive oil over the inside of the squash and season with 1 teaspoon salt and ¼ teaspoon black pepper. Place the squash cut-side down on a baking sheet and roast until tender, about 30 minutes.
When it is cool enough to handle, scoop out the flesh and set aside. Discard the skin. Heat 2 tablespoons of oil over medium heat. Add the onions and sauté until tender and translucent, 5 to 6 minutes. Add the garlic, ginger, cumin, turmeric, curry powder and roasted red peppers and sauté until the spices are fragrant, stirring constantly to avoid burning, 1 to 2 minutes. Add the roasted squash, tomatoes and broth, then bring to a boil. Reduce heat and simmer for 25 to 30 minutes.
While the soup cooks, melt 1 tablespoon of butter in a skillet over medium heat, add the mushrooms and sauté until they are tender and have released all of their moisture, 6 to 8 minutes. Add the lentils, season with salt and pepper to taste, and stir until heated through. Set aside.
Remove the soup from the heat and add the coconut milk. Purée with an immersion blender or in small batches in a regular blender until smooth. Place some cooked brown rice and some lentil mushroom mixture into each bowl, add the soup and garnish with yogurt, chopped cilantro and a squeeze of lime.
Edible Michiana original recipe
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