Grey Kabocha Squash Soup with Kaffir Lime and Ginger
Makes 10 cups
1, 3-pound Grey Kabocha squash (or other hard winter squash), peeled, seeded (keep the seeds), and cut into one-inch pieces
1 medium onion, peeled and diced
3 jalapeño peppers, diced
2-inch chunk of fresh ginger, peeled and grated
4 cloves garlic, minced
2 tablespoons canola or other vegetable oil
1 kaffir lime, zested and then juiced (save the juice)
32 ounces of chicken stock or broth
1 tablespoon fish sauce
2 tablespoons spiced vinegar (available at Asian markets)
salt to taste
1. Heat oil in a large pot and add onions. Saute until translucent, then add garlic, ginger, and jalapeños. Saute another couple of minutes.
2. Add squash chunks, half the kaffir lime zest, stock, fish sauce, and vinegar. Bring to a boil.
3. Reduce heat, cover the pot, and simmer for an hour.
4. Remove from heat. Puree in the pot with a stick blender or carefully transfer to a blender to puree. Add the rest of the kaffir lime zest and all the lime juice. Add salt to taste.
P.S. I always save the seeds from winter squash to toast. Just put them in a colander and rinse/pull the fibers off, dry the seeds, toss with oil and salt, then roast at 300 for about 15 minutes. (Check on them frequently; they can burn in a heartbeat)