By Chef Tom McNary of Carried Away
1 large yellow onion, sliced
3 cloves garlic, sliced
3 tablespoons peeled sliced ginger
6 stalks lemongrass, bottom parts peeled and roughly chopped
3 tablespoons vegetable oil
4 cups peeled and cubed kabocha squash
4 cups peeled and cubed sweet potatoes
6-8 cups vegetable stock or water
3 cups coconut milk
4-5 teaspoons kosher salt
1 and 1/2 teaspoons freshly ground black pepper
- In a large soup pot, heat oil over lowmedium heat. Add onion, garlic, ginger and lemongrass and cook until very soft, covering pot and stirring occasionally to prevent browning.
- Add squash, sweet potatoes and enough stock or water to just cover vegetables. Stir to combine. Add coconut milk, salt and pepper.
- Bring to boil and reduce heat to simmer, uncovered for about 20-30 minutes or until squash and potatoes are completely softened.
- Carefully purée mixture in blender or food processor until smooth. Strain through sieve for a velvety consistency and adjust for seasoning.
Optional: Garnish with a mixture of finely chopped scallions, pickled ginger and wakame (edible seaweed).