This Laotian-inspired soup is a comforting blend of sweet potatoes and kabocha squash simmered with fragrant spices until velvety and smooth. Naturally creamy and nourishing, it offers the perfect balance of sweetness and earthiness, making it a warming dish for cool evenings or an elegant starter for a Southeast Asian–inspired meal.
INGREDIENTS:
1 small kabocha squash, thoroughly washed
2 small sweet potatoes, peeled and cut into chunks
1 onion, roughly chopped
2 cloves garlic, roughly chopped
1 stalk lemongrass
1 1-inch piece of ginger, roughly chopped
Zest of one lime
2 cans coconut milk
Pinch of salt
Dash of brown sugar
Squeeze of lime
METHOD:
Peel and cube the sweet potatoes; scrub the kabocha squash and cut into chunks (peel if preferred).
In a large pot, heat a little oil over medium heat. Add chopped onion, garlic, and ginger; sauté until fragrant and softened, 3–4 minutes.
Stir in the sweet potato and kabocha cubes. Season lightly with salt and spices (such as curry paste, lemongrass, or chili, if using). Cook for 2–3 minutes, stirring occasionally.
Pour in broth (vegetable or chicken) to cover the vegetables. Bring to a boil, then reduce to a simmer. Cook 20–25 minutes, or until vegetables are very tender.
Using an immersion blender (or carefully in batches in a countertop blender), puree the soup until silky smooth. Return to pot and adjust thickness with more broth if needed.
Stir in coconut milk for creaminess and balance. Taste and adjust seasoning with salt, lime juice, or chili to preference.
Ladle into bowls and garnish with fresh cilantro, sliced scallions, or a drizzle of coconut milk.
SOURCE: Chef Patricia Yeo of Ginger Park, Boston, MA
