Name: Curried Squash Soup Bowl
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 4 to 6 servings (about 6 cups)
Ingredients: 1 large kabocha squash (6 to 7 pounds); 1/4 cup plus 1/4 teaspoon olive oil; Kosher salt and freshly ground black pepper; One 14-ounce can full-fat coconut milk; 2 small shallots, minced; 4 cloves garlic, minced; 1 tablespoon plus 1 teaspoon curry powder (see Cook’s Note); 1 teaspoon smoked paprika; 1/2 teaspoon ground coriander; 1/2 teaspoon ground ginger; 4 cups low-sodium vegetable broth; 1 tablespoon apple cider vinegar; 1 teaspoon chopped fresh chives

Directions

Position an oven rack in the center of the oven and preheat to 350 degrees F.
Carefully cut a 7-inch circle around the top (stem side) of the squash using a sharp paring knife. Set aside the top. Scoop out and discard the pulp and seeds. Rub the inside of the squash base with 2 tablespoons of the oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Rub 1/4 teaspoon oil on the outside of the squash top. Transfer the squash base to a rimmed baking sheet cut-side up, then arrange the squash top next to it cut-side up (stem-side down).
Bake until the flesh is soft and tender when pierced with a fork and golden around the edges, about 1 hour and 30 minutes.
Meanwhile, make the curried coconut soup base. Reserve 2 tablespoons of the coconut milk in a small bowl and stir in 1 teaspoon water until combined. Set aside.
Heat the remaining 2 tablespoons oil in a large saucepan over medium-low heat. Add the shallots and cook, stirring occasionally, until translucent, about 1 minute. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the curry powder, smoked paprika, coriander and ginger and cook until fragrant and darkened slightly, about 30 seconds. Stir in the vegetable broth, remaining coconut milk and 1 teaspoon salt, scraping up any brown bits from the bottom. Turn the heat to medium high and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the flavors are combined, about 15 minutes. Turn off the heat, cover and keep warm.
Scoop about 2 1/2 cups of the tender squash flesh from the base using a spoon, leaving at least a 1/2-inch border all around to hold the soup without puncturing the skin. Blend about half of the squash and 2 cups of the curry coconut soup base in a high-powered blender on medium high until smooth, about 30 seconds. Transfer to a large bowl. Repeat the blending process with the remaining squash and soup, in batches if necessary, until completely smooth (see Cook’s Note).
Stir in the vinegar. Taste and adjust the seasoning with more salt and pepper. Pour the soup into the hollowed squash, drizzle the reserved coconut milk mixture over top and sprinkle with the chopped chives. Serve the soup in the squash base with the squash top on the side.

Cook’s Note

For a less spicy soup, use only 1 tablespoon of curry powder. For a silky-smooth soup, strain it through a fine-mesh strainer after blending.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.