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HomeLemongrass-Ginger Kabocha Squash Soup

Lemongrass-Ginger Kabocha Squash Soup

Photo Credit:- Cosori Air Fryers

September 1 marks an important day in food culture: It’s the day it becomes socially acceptable to put pumpkin in everything. But, the real star of fall should be kabocha squash. Its light, velvety texture and sweet, nutty notes make it the perfect mash-up between a sweet potato and a pumpkin.

You can find this underrated winter squash (also known as a Japanese pumpkin) at farmers’ markets, Asian grocers, and stores like Trader Joe’s and Whole Foods. Its peak season is late summer and fall, though you may find it year-round.

The sweetness of the kabocha squash shines in this soup and is underscored by a sweetness from juicy Fuji apples. There’s a little heat from Thai chile peppers and a pungency from fresh ginger and lemongrass. The result is a harmoniously flavored soup that is light yet creamy, making it the ideal starter at your Thanksgiving table.

INGREDIENTS

  • 1 1/2  tbsp  grapeseed oil or other neutral high-heat cooking oil
  • 1  Kabocha squash
  • 1  large yellow onion  diced
  • 2  medium carrots  diced
  • 4  garlic cloves  minced
  • 2-  inch  piece fresh ginger  grated or minced
  • 3  Thai green chile peppers  thinly sliced (seeded for a milder heat or omit entirely)
  • 4  cups  low sodium vegetable broth
  • 2  large Fuji apples  unpeeled and roughly chopped
  • 1 1/2  tsp  kosher salt
  • 13.5  ounce  full fat coconut milk  1 can
  • 1  tbsp  reduced- sodium tamari or soy sauce
  • 2  pieces  lemongrass stalks  tough outer layers removed and stalks cut into 6-inch, optional but highly recommended
  • 1 to 2  tsp  fresh lime juice  to taste
  • OPTIONAL GARNISHES
  • roasted peanuts
  • Sautéed shiitake mushrooms
  • fresh cilantro  chopped

INSTRUCTIONS

  1. Using a large, sharp knife, halve the squash through the stem and cut off the stem. You may need to microwave the whole squash for  2 to 3 minutes  to soften it and make it easier to slice. Once halved, use a large spoon to scoop out the seeds and gunk. Cut each half into 3 or 4 wedges, lay each wedge flat on its side, and use a knife to cut the peel off. Then, cut the squash into  1 1/2-inch  chunks. You should end up with about  5 cups  of squash.
  2. Select the  Sauté  setting on the Instant Pot and, after a few minutes, add the oil. Once the display reads “HOT,” add the onion and carrots and cook for  5 minutes, stirring occasionally, until the onion begins to brown.
  3. Add the garlic, ginger, and chiles (if using) and cook for  1 minute, stirring frequently.
  4. Pour in the vegetable broth to deglaze the pan and use a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the kabocha squash, apples, salt, coconut milk, tamari, and lemongrass. Stir to combine well. Select the  Cancel  setting.
  5. Secure the lid and set the  Pressure Release to Sealing. Select the  Soup  setting at high pressure and set the cook time to  12 minutes.
  6. Once the 12-minute timer has completed and beeps, allow a natural pressure release for  5 minutes  and then switch the Pressure Release knob from  Sealing to Venting  to release any remaining steam.
  7. Open the pot and discard the lemongrass stalks. Using an immersion blender, puree the soup for a few minutes until you have a thick and creamy soup. (Alternatively, blend the soup in batches in a high-powered blender. Be sure to remove the center cap from the blender lid to vent steam, but cover the hole with a kitchen towel.)
  8. Stir in  1 tsp  lime juice and taste. Add another tsp of lime juice, if desired, and adjust the seasonings accordingly. Transfer the soup to bowls and garnish as desired.

RECIPE NOTES

As much as I love kabocha squash in this soup, if you can’t find it, you can replace it with butternut squash or sweet potatoes. Butternut squash is earthier and less sweet than kabocha, so I recommend adding either a tablespoon of maple syrup or 2 more Fuji apples. Sweet potatoes are sweeter, so you can omit the apples.

Source:- Cosorithis

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