Coconut & Squash Soup

Drawing from both Indian and Thai cuisines, this hybrid soup is amongst the very easiest to prepare and is a perfect starter course for the less experienced or confident home cook. THAT BEING SAID, the peeling of the squash can be most arduous. As you really must use a winter variety for this recipe, perhaps select a squash easier to peel or one that comes pre-peeled in many grocery stores, such as butternut or acorn. Cafe Drake used a Japanese variety, kabocha, which is justifiably lauded for its ultra-silky texture and sweet taste but quite a lot of work to peel and dice.

The soup is mild and soothing in flavor but can be spiced according to tastes with the judicious employment of dried red chilies or cayenne pepper. A further bracing element will depend on the amount of fresh ginger used here.

You may omit the fish sauce if you like but replace with additional soy or salt.

6 cups vegetable broth / 1 can coconut milk (unsweetened) / 1 peeled and diced winter squash / 1 onion, diced / 1-2 T. chopped ginger / 2-3 pinches cayenne pepper / salt / 1 T. soy sauce / 1 T. fish sauce / 2 T. dark brown sugar / handful of chopped cilantro, leaves and tender stems

1. Combine broth, squash, onions, coconut milk, ginger, pepper and salt to taste in a large pot and bring to a boil.
2. Reduce heat and simmer uncovered for 20 minutes.
3. Add soy sauce, fish sauce, brown sugar and cilantro. Simmer on very low heat for an additional 10 minutes.
4. Check and adjust seasonings and serve garnished with more cilantro if you wish.