Recipe: Thai Curry Kabocha Squash Bisque

Serves 10

2 kabocha squash

1 tablespoon olive oil

Pinch salt

3 tablespoons olive oil

1 tablespoon fresh garlic, minced

2 tablespoons fresh ginger, minced

2 stalks lemongrass (no root or tops), chopped

½ sweet onion, cut in julienne strips

2 bunches fresh Thai basil

¼ bunch fresh cilantro

2 tablespoons red Thai curry paste

1 cup water

2 cans coconut milk

1 cup heavy cream

2 quarts chicken stock

2 ounces palm sugar

1. Cut the squash in half and take out seeds. Rub squash inside and out with oil and season with salt. Place on a roasting pan open side down. Cook at 350 degrees for 30 minutes or until tender to the touch. Take out and let cool at room temperature.

2. Put olive oil, garlic, ginger, lemongrass and onion in a heated pot and sweat for 2 minutes.

3. Stir in basil, cilantro, curry paste and water and continue to mix well until curry paste has dissolved. Then add coconut milk, cream, chicken stock and sugar, and mix well. Bring to a boil. Once it boils turn the heat down to a medium simmer to infuse all of the flavors. Let simmer for 20 to 30 minutes, stirring occasionally.

4. Once the squash has cooled, remove all of the outer skin and place the roasted squash into the soup pot. Mix well and continue to cook for another 15 to 20 minutes. Season with a little salt to bring out all the flavors. If you want the soup more spicy or sweet, add curry paste or palm sugar to taste.

5. Once you get the right flavor, carefully ladle into a blender in batches and blend on high until smooth. Then strain through a fine chinois or other fine strainer into another pot. Continue process until all is done. Soup should be smooth and semi-thick; add more liquid to get desired consistency or bring to a boil to reduce.

From Dean Shinagawa, chef Tulalip Bay