Thanksgiving - Kabocha Squash Coconut Soup

 In my previous posts, I set the table for Thanksgiving. Now it is time to think of what to cook.  For my Thanksgiving menu, I would like to keep the integrity of the traditional menu combined with my ethnic touch.
Kabocha squash coconut soup with a touch of cayenne, ginger and saffron is a hit at my Thanksgiving table and is a favorite of mine. I hope it becomes yours, too.

Kabocha Squash Coconut Soup 



Serves 8
• 3 pounds kabocha squash, quartered and seeded
• melted butter for brushing
• 6 cups milk, divided
• 2 tablespoons vegetable oil
• 20 fresh or dry curry leaves
• one 13.5 ounce can coconut milk
• ½ teaspoon cayenne
• ½ teaspoon ground dry ginger
• ½ teaspoon lightly packed saffron
• 2 teaspoons salt
garnish
• fried curry leaves
• paprika
Preheat oven to 400º F. Brush the flesh side of the squash with melted butter. Set the squash on a sheet pan, flesh side up. Roast for 35 - 40 minutes or until flesh is soft.
Scoop flesh from the squash and puree in the food processor using 2 cups of milk. Puree in batches if necessary.
Heat oil in a medium stockpot over medium heat. When oil is hot, add curry leaves. As soon as curry leaves crisp up, add pureed squash along with coconut milk and rest of the 4 cups of milk. Bring it to simmer. Stir in cayenne, ginger, saffron and salt. Continue to simmer for another 5 - 10 minutes. Season to taste. Ladle soup into the soup bowls, and garnish with curry leaves, and sprinkling of paprika, and serve.

Pomegranate glazed turkey is a star at my Thanksgiving table.  For the recipe, please check out my book  Entertaining From an Ethnic Indian Kitchen