Winter Squash Curry Coconut Soup

2 large leeks, each 1 1/2 inches in diameter, long white shank portions only.
3 tablespoons canola or other mild cooking oil
1 tablespoon good-quality curry powder
1/4 teaspoon ground cayenne
1/4 teaspoon salt
6 1/2 cups cooked hard-shelled winter squash (butternut, acorn, pumpkin), seeds and skins removed, flesh mashed
1 13 1/2-ounce can “light” coconut milk
4 cups chicken stock
2 cups coarsely chopped fresh cilantro, divided into1-cup portions

 

 

 

Cut the leeks in half lengthwise. Wash all the layers very well to remove grit, then thinly slice.
Heat the oil in a large heavy soup pot. Add the sliced leeks and sauté over medium heat for 5 or 6 minutes until they are well caramelized and beginning to brown. Stir in curry powder, ground cayenne and salt and sauté slowly for another minute or two. Add the cooked squash and entire can of coconut milk and mix in well. Add the chicken stock slowly and then add 1 cup of fresh cilantro. Mix thoroughly to smoothly combine ingredients. Bring to a boil, then immediately reduce to simmer and cook for 10 minutes, stirring occasionally. Taste and add more salt if desired. If the soup seems too thick, add a little more chicken stock. Serve piping hot in large individual soup bowls. Garnish with the seeds from one large pomegranate or any fresh herb, minced.

 

Serves 6 to 8

< Prev		Next >