Kabocha Squash and Peanut Soup
A fresh warming soup - the flavors of fall with kabocha squash and crunchy peanuts.
READY IN 45 MIN
½ lemongrass stalk, pounded
1 onion or shallot, sliced
1 hot pepper, sliced
½ inch ginger, peeled and sliced thick
½ lb fresh peanuts, shelled
12 cups water
1 T salt
3 T coconut oil
1 T soy sauce
2 T mirin or other sweet white wine
1 medium sized kubocha squash, cubed
½ lb mushrooms, roasted (optional)
Coconut milk (optional)
Salt and pepper, to taste
Pound the lemongrass stalk with the hilt of your knife, to soften the leaves and break them apart. Add to soup pot with the onion, hot pepper (optional), ginger, fresh peanuts, water, salt, and oil. Simmer for 20-25 minutes, until the peanuts soften.
Add kubocha squash, soy sauce and mirin. Simmer until squash is soft, about 15-20 min. Salt and pepper to taste.
Cut up a lime, and serve with a squeeze. Add mushrooms if you like! It is a delicious addition, but only if you enjoy mushrooms, so I roasted them with oil and salt to add later. Coconut milk will add a lot of body to this soup, but will tone down the herbaceous aromas.