That's not to say that I plan on sticking to pure simplicity all the time, mind you. Hard to believe a bumpy dark green exterior can conceal so much deliciousness, no? Consider this proof positive that appearances can sometimes be misleading, and that sometimes it's best to leave well enough alone. Not a fan of red curry? Try this maple-miso kabocha squash soup instead!
#Keep it shrimple stupid 2018 plus
This soup has all of those layers of flavour, plus a hint of heat that lingers on the tongue and in your belly, warming you right down to the tips of your toes.Īnd as a side benefit, it's also completely vegan, since the kabocha and the coconut milk create a rich, creamy texture without having to rely on cream or butter. That's because the combination effortlessly hits all of the required elements for that complex sweet-spicy-salty-sour balance of flavours that are the building blocks of most Thai recipes. This soup borrows directly from southeast Asian cuisines, where the combination of kabocha with coconut milk and red curry is actually rather common. It's also quite lovely roasted, but I much prefer to save that preparation for other winter squashes that have a less starchy texture. (Pinky swear, all I've done to these photos is minor exposure and sharpness adjustments - that colour is REAL, my friends.)īecause it's starchier than many of its cousins, it does exceptionally well in soups and stews, where its velvety soft texture and sweet and subtly nutty flavour shine through. I'd unconsciously been avoiding it in favour of the more familiar butternut and acorn squashes, but I've grown to love their drier, starchier Asian cousin in recent years.Īlso known as buttercup squash or Japanese pumpkin, kabocha is a hard-skinned winter squash with an unassumingly nubbly forest-green exterior and an intensely yellow-orange flesh. Kabocha squash is a recent discovery for me, despite the fact that I've always been a massive fan of winter squash. Kabocha, The Underappreciated Winter Squash All it contains is roasted kabocha squash, golden sauteed onions, coconut milk and broth, plus just a dab or two of red curry and lemongrass paste. or seven.).Īnd I've learned to embrace dishes like this roasted squash soup, which is simultaneously one of the most flavourful and delicious dairy-free soups in my arsenal, despite being the very essence of simplicity. I now know I really only need four ingredients when I make my mother's pot roast, and successfully fight off the urge to increase it to five (or six. The only thing I manage to do is add more time and trouble, with no discernible improvement. No, I'm talking about the fact that I take something that's perfectly good just as it is, like my mother's four-ingredient pot roast, and throw all sorts of extra things into the pot because I'm somehow convinced that it'll come out better. especially not when perfectly delicious burgers can also be achieved using a cheap hibachi and a pile of white-hot charcoal.) (Seriously, even the best burger on earth can't possibly be worth that much hassle. My burger recipe will never involve a combination of an immersion circulator, liquid nitrogen and a deep fryer.
I have a habit of overcomplicating things sometimes.
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