Vietnamese Kabocha Squash Soup With Crunchy Pork And Herb Topping

• 6 small kabocha squash, peeled and seeded, cut into 1-inch pieces, about 4 cups
• kosher salt, to taste
• pepper , to taste
• 4 cups chicken broth
• 1/2 cup pork rinds
• 1/4 cup cilantro leaves and tender stems, loosely packed, plus more for serving
• 2 tablespoons lime juice
• 2 teaspoons fish sauce
• 1 jalepeno
• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 cloves garlic, crushed
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds

1. Heat oil in a large heavy-bottom pot over medium heat. Add onion and garlic and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Season with salt and pepper. Add fennel and coriander seeds and toast until fragrant, 1 minute. Add squash and chicken broth, bring to a boil, then lower heat to medium-low and simmer until the vegetables are very tender, 18 to 20 minutes.
2. Meanwhile, combine pork rinds and cilantro in a food processor, such as the
3. with the chopper attachment. Pulse until finely chopped. Set aside.
4. With a hand blender such as the
5. , blend the soup until smooth. Stir in the lime juice and fish sauce and season with more salt and pepper.
6. Serve the soup topped with sliced jalapeno, sprinkle with pork rind mixture and more cilantro.

kabocha squash, kosher salt, pepper, chicken broth, pork rinds, cilantro, lime juice, fish sauce, jalepeno, olive oil, onion, garlic, fennel seeds, coriander seeds

Taken from www.epicurious.com/recipes/food/views/vietnamese-kabocha-squash-soup-with-crunchy-pork-and-herb-topping (may not work)