Curried Kabocha Squash Soup

• 3 tablespoons extra-virgin olive oil
• 2 large shallots, finely chopped
• 2 large garlic cloves, thinly sliced
• Kosher salt
• One 4-pound kabocha squashpeeled, seeded and cut into 3/4-inch cubes
• 1 tablespoon hot curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper
• 1 quart chicken stock or low-sodium broth
• 3 tablespoons fresh lemon juice
• 2 tablespoons apple cider vinegar
• 1/2 cup heavy cream
• 1 tablespoon Asian fish sauce
• Chopped cilantro, for garnish

1. In a large saucepan, heat the olive oil until shimmering.
2. Add the chopped shallots, sliced garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the shallots are just starting to brown, about 3 minutes.
3. Add the squash cubes, curry powder, cumin, cinnamon and crushed red pepper and cook, stirring occasionally, for 3 minutes.
4. Add the chicken stock, lemon juice, apple cider vinegar and 3 cups of water and bring the soup to a boil; reduce the heat to moderately low and simmer, stirring occasionally, until the squash is very tender, about 20 minutes.
5. Working in batches, puree the soup in a blender until smooth.
6. Return the soup to the saucepan.
7. Add the heavy cream and Asian fish sauce and stir over moderately low heat until it is hot, about 5 minutes.
8. Season the soup with salt.
9. Ladle the squash soup into bowls, garnish with the chopped cilantro and serve.

extravirgin olive oil, shallots, garlic, kosher salt, curry, ground cumin, ground cinnamon, red pepper, chicken, lemon juice, apple cider vinegar, heavy cream, fish sauce, cilantro

Taken from www.foodandwine.com/recipes/curried-kabocha-squash-soup (may not work)