Kabocha Squash Corn Soup

Kabocha Squash Corn Soup

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by Charlotte Today

WCNC.com

Posted on November 15, 2012 at 3:20 PM

Updated Thursday, Nov 15 at 4:25 PM

Kabocha Squash and Corn Soup Betty – Yield:  6-8 servings

1 tablespoon olive oil
2 medium leeks, white/ light green parts only, cleaned, sliced (or 1 medium onion, large diced) 
2 pounds peeled and cubed kabocha squash (or butternut or acorn squash)
1 large granny smith or other type apple, peeled, cored, cut into rough chunks
12 ounces fresh or frozen corn kernels (defrosted, if using frozen)
1 tablespoon finely minced or grated fresh ginger
4 cups good quality low sodium chicken, turkey or vegetable stock, preferably homemade
1 teaspoon ground ginger
1 teaspoon ground coriander
Pinch of dried thyme
1 cup canned evaporated milk (not condensed milk)
3 tablespoons apple liqueur, such as Calvados or apple cider
1/4 teaspoon cayenne pepper powder (more or less to taste)
2 teaspoons (or to taste) coarse sea salt or kosher salt 
1/2 teaspoon (or to taste) freshly ground pepper to taste

Garnish Suggestions: 
Croutons
Toasted slivered almonds, chopped or pine nuts
Minced Italian parsley or cilantro
Crispy bacon, crumbled
Toasted pumpkin seeds
Fresh crab meat
Pomegranate seeds

In a medium stockpot heat the olive oil and sauté leek (or onion) with a pinch of salt till wilted and fragrant.  Add the squash, apple, corn, ginger, stock, ground ginger, ground coriander and pinch of dried thyme. Bring to boil, then turn heat to low and simmer, covered, for about 20 minutes till squash and apples are tender.   Add evaporated milk and apple liqueur (or cider) and return to boil for a minute or two.  Use an immersion blender (or place in 2 or 3 batches into a regular blender), puree till smooth (or just partially puree if a chunkier texture is desired).  Add salt, pepper and cayenne to taste.  Ladle into bowls and garnish as desired just before serving.
 

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