1 medium sized kabocha squash, peeled, seeded and cut into ¾ inch cubes
1 tbsp curry powder
¼ tsp ground cinnamon
3 tbsp olive oil
2 large shallots, finely chopped
2 garlic cloves, thinly sliced
4 cups vegetable or chicken stock
1 tsp sea salt
1 tsp fresh ground black pepper
½ cup heavy cream (or coconut milk)
1. In a medium sized stock pot, heat the olive oil over medium heat.
2. Add the chopped shallots, sliced garlic and a generous pinch of salt and cook over medium high heat, stirring, until the shallots are just starting to brown, about 3 minutes.
3. Add the squash cubes, curry powder, and cinnamon and cook, stirring occasionally, for 3 minutes.
4. Add the chicken stock and bring the soup to a boil; reduce the heat to low and simmer, stirring occasionally, until the squash is very tender, about 20-25 minutes.
5. Use an immersion blender or stand blender to purée the soup and return it to the pot.
6. Add the cream or coconut milk and stir until well blended. Season with salt and pepper to taste.
7. Garnish with chopped cilantro or parsley. You can also top this soup with creme fraiche, sour cream, or spiced/candied nuts.