Kabocha Squash Soup With Creme Fraiche Caramelized Granny Smith Apple And Madras Curry Cotton Candy Recipes

Steps:

• Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
• Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
• Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.

Steps:

• Preheat oven to 350 degrees F.
• Season inside of the kabocha with thyme, salt and pepper and rub with 4 tablespoons oil. Place onto a roasting pan flesh side up, and roast until caramelized and cooked through, about 25 minutes. Let cool slightly.
• In a small saucepan combine the cream with the lemon grass and reduce by half. Strain into another small pan and hold warm.
• In a medium pot over high heat, add 2 tablespoons oil. Add the carrots, onion and leek and cook until browned. Add the hot stock, reduce the heat to medium, and season, to taste.
• When the squash is done, remove the cooked flesh from the squash and add to the pot. Transfer the contents of the pot, in batches, to a blender and blend until smooth. Strain through a fine sieve into a second pot and reduce until desired consistency is achieved. Season, to taste.
• Serve soup in a warm soup bowl, and gently swirl in a dollop of the cream reduction. Garnish with chives.