Kabocha squash soup with coconut milk and lime leaves from Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant (page 90) by Annie Somerville and Somerville

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Notes about this recipe

  • wester on July 13, 2013

    Excellent. Spicy but not too hot, with a hint of richness. Vegan but you wouldn't notice. Ingredient changes: I used red kuri instead of kabocha and did not remove the skin, I used vegetable stock cubes (I don't think this made a big difference with all those big flavors), and I added a bit of oil when roasting. Method changes: I wanted to be able to make a batch of soup as needed, instead of simmering all soup for half an hour. So the evening before I roasted the squash with the onion, coated with a paste of the ginger, lemongrass and garlic and a bit of oil. About an hour before I wanted the soup I steeped the lime leaves in a small pan of boiling water, as if making tea. Just before I wanted the soup I added the vegetables, the "tea", and a bit more water to the blender. I warmed the blended soup and then added the coconut milk, as directed.

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