This smooth rich soup is made with nutty kabocha squash, leeks and carrots and seasoned with a hint of ginger. It is rich and creamy from coconut milk. Brandy Giggey, my student in the Episcopal Community Services CHEFS program, http://www.ecs-sf.org/programs/chefs.html, helped me develop this recipe, and critiqued each batch. After a particularly gingery batch, she suggested that I saute the ginger to mellow out the flavor.
I’ve tried this recipe with both regular and light coconut milk. The regular milk gives a more pronounced coconut flavor, but the light is lower in calories. I’ll let you choose what’s right for you.
You can roast the squash and vegetables and/or make the vegetable broth ahead of time. You can cook the vegetables in the broth ahead of time, and then blend and heat before serving.
makes 3 1/2 quarts (15 cups)
6 cups vegetable broth (recipe below) or chicken broth
1 small kabocha squash
14 oz can coconut milk
2 cups 1% milk (To make this vegan, use milk substitute)
3 large carrots, peeled
3 large leeks, split lengthwise and rinsed well.
1 tsp minced ginger
1/2 tsp coconut oil
1 Tb olive oil
1 tsp sea salt (to taste)
a few grinds pepper
¼ cup pepitas
Preheat oven to 350◦ Stab whole kabocha several times and roast for 30 minutes. Toss white part of leeks and peeled carrots with olive oil on a foil-lined heavy pan. Leave squash in the oven and roast all the vegetables for another 30 minutes.While vegetables are roasting and cooling, prepare vegetable broth: Heat about 5 cups of water to boiling. Soak green parts of leeks in salad spinner and rinse at least 3 times, making sure to remove all the dirt. Roughly chop them and 4 celery sticks, and put in boiling water. Season with 1 tsp celery seeds, 1 tsp dried thyme, 2 bay leaves and 1 tsp salt, simmering 1 hour. Pull out green leeks and celery with a slotted spoon and discard. Strain broth into a large bowl, then pour back into pot to boil. (If you prefer, you can use chicken broth instead of vegetable broth.)
Cut top off roasted squash then let cool. Scoop out and discard stringy seed pod. Cut flesh from peel and into 1 inch chunks and slice carrots. Saute the minced ginger in coconut oil for a few minutes, but don’t let it brown.
Heat broth and coconut milk and then add roasted squash, carrots, white part of leeks, and ginger. Simmer vegetables for about 30 minutes, and then cool enough to blend.
Pour soup and milk into a large bowl. Fill blender half-way with liquid and then add vegetables. Liquefy and return to the pot. It took me about 3 batches to blend. If you have an immersion blender, use that instead.
Add a few grinds of pepper, Stir in about 1 tsp sea salt, to taste, then simmer for another 15 minutes and serve.
Toast pepitas (green shelled pumpkin seeds) on a comal or heavy skillet at medium heat and toss on top of soup to garnish