RECIPE: Thai Red Curry Kabocha Squash Soup

Thai Red Curry Kabocha Squash Soupby Vinnette ThompsonCoconut Milk4 cups shredded coconut4 cups coconut waterSoup Base1 cup young coconut meat½ cup orange juice2-inch piece of ginger, peeled1 stalk lemongrass, chopped8 Kaffir lime leaves2 tablespoons tamari2 tablespoons lime juice1 tablespoon tamarind paste1 tablespoon date paste1 teaspoon Thai red chili paste1 teaspoon salt1 clove garlic1 small bird chili6 cups peeled and shredded Kabocha squash6 cups boiling water 

1. To make the Coconut Milk, blend the coconut and the water together in a high-performance blender. Strain the mixture through a nut milk bag.
2. Add the soup base ingredients to the blender and blend until completely smooth.
3. Strain through a nut milk bag.
4. Wash out the blender container and pour the soup base back into the clean blender container. Set aside.
5. Blanch the shredded kabocha squash in hot water by pouring the hot water over the shredded squash.  Let sit for 3 to 5 minutes, then strain off the water from the squash.
6. DO NOT put squash in cold water. Add the squash directly to the blender.
7. Continue blending until totally smooth.
8. Serve immediately, or soup can be kept warm in the dehydrator until ready to serve.