Kabocha Soup

Ingredients:

• 5 pounds red kabocha (or any other squash)

• extra virgin olive oil

• 2 leeks, white & light green part sliced thin

• 2 small fennel heads, sliced thin

• 4 cloves garlic, minced

• ½ teaspoon dry ground ginger

• ½ teaspoon dry ground turmeric

• 8 cups low sodium vegetable or chicken broth

• 13 ounces coconut cream (Mae Ploy)

• 3 tablespoons Thai red curry paste

• Salt and pepper

• Basil

• Toasted pepitas

Instructions:

1. Quarter kabocha. Line baking sheet with silicone mat or foil. Coat quarters with olive oil and place on baking sheet peel side down. Season with salt and pepper. Bake at 500F for 40 minutes or until tender. Allow to cool.

2. In a large stockpot heat olive oil over medium heat. Add leaks, fennel, garlic and ginger turmeric. After 10 minutes turn to low heat and simmer for 10 minutes.

3. Peel kabocha and cut into cubes. Add kabocha and broth to stockpot with vegetables and bring to a boil. Reduce heat and simmer for 20 minutes.

4. Remove from heat and add coconut cream and curry paste.

5. Use hand blender to puree soup until smooth.

6. Salt and pepper to taste.

7. Serve in bowl with chopped basil and pepitas sprinkled on top.