Barbara Kafka

Curried Coconut Acorn Squash Soup

 

This is a brand new recipe. I made it for dinner yesterday and I am happy to say it was a great success. The soup seems very rich; but has no animal fat. It is a lovely pale yellow color. It can be made ahead, but without the addition of the lime juice which will loose its charming acidity with much cooking.

I had the cooked acorn squash from testing cooking times in the newer more powerful microwave ovens. This provided me with two and two thirds cups of squash pulp. To make the soup I needed to whirr it in a food processor to pulverize any string bits. A blender would have worked as well.

2 2/3 cup acorn squash pulp, puréed
1/3 cup olive oil
3 tablespoons curry powder
1 pound large white onions, in ¼-inch dice, about 3 cups
4½ cups chicken stock
1 cup coconut milk (I used canned)
Juice of 3 limes, about ½ cup
Kosher salt to taste
Ground black pepper to taste
Some dashes of red pepper sauce if desired

Heat the olive oil in a ten-inch diameter braising or other pan. Stir in curry powder and cook over medium heat for two minutes. Add the onions and cook, stirring, for ten minutes until soft but not browned. Add the chicken stock and bring to a boil. Whisk in the acorn squash. Add the coconut milk. Just before serving, heat and stir in lime juice, and salt and pepper to taste (this will depend on the seasoning of the stock). Sprinkle in the hot red pepper sauce if desired. Serve.

Makes eight cups feeding 6 people

Return to Recipes