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Spiced Kabocha Squash Soup

Joshua Linton - aja

Seasonal
Soups & Sides
Autumn

Yield: 4 servings 

For The Spice Blend: 
  • 1 ea cinnamon, ground
  • ½ tsp. mace, ground
  • ¼ tsp. turmeric, ground
  • ½ tsp. tellicherry peppercorns, ground
  • ¼ tsp. smoked paprika, ground
  • 2ea. cloves, ground
  • 2ea. allspice, ground
  • ¼ tsp. fenugreek, ground
  • 2 tbsp. guajillo chile, ground
  • 1 tbsp Kosher Salt

Grind all together. 

For the Soup: 
  • 1 oz Grapeseed Oil
  • 1 cup Onion, diced
  • 3 Garlic cloves, smashed
  • 1Tbsp fresh ginger, Chopped
  • 2Tbsp Cilantro Stems, Chopped
  • 1Tbsp Green Chile, Chopped
  • 1qt Kabocha Squash, Peeled, diced
  • 12oz Coconut Milk
  • 1 ½ qt Aromatic Chicken Broth
  •  3 Tbsp Maple Syrup, Grade B
  • 1 lime
  • 1 Tbsp Kosher Salt
Method:

Heat Oil in a Large Heavy bottom Sauce pot. Sweat first 6 ingredients in oil until translucent. Add Spice blend and toast thoroughly in oil. Be sure to scrape from the bottom of the pot to prevent burning. Add squash, coconut milkand chicken broth, simmer until squash is tender. Puree entire contents in blender until very smooth. Add maple syrup, lime and salt, and adjust seasonings to taste. Enjoy!

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