During our travels last Fall we spent 3 days in Cambodia for the sole reason of seeing Angkor Wat. If you are wondering why you missed hearing about it during my Vietnam\Hong Kong series of posts, it is because there was very little redeemable cambodian cuisine we had the opportunity to try – Angkor Wat is a very touristy town. However, we really enjoyed the cambodian curry, and specifically the pieces of pumpkin submerged in a mild but aromatic coconut stew.
I am not sure why coconut and squash didn’t occur to me as such natural friends until then, but they do now. This soup is very similar to my regular, go-to curried squash soup with the minor substitution of coconut, try it and let me know if you agree on this natural friendship.
Coconut Curry Squash Soup(serves 4)
Heat a large saucepan or stock pot to medium low heat. Sweat the onion in the olive oil until softened, add the garlic, ginger, salt and curry powder and stir for 2 minutes or until fragrant. Add the coconut milk, stock and squash and bring to a simmer.
Simmer gently until the squash is very soft. Working in batches put through a blender until very smooth. Transfer back to the pot, warm, season to taste and serve.