- 1 medium kabocha squash, halved, seeds discarded, and cut into wedges
- 2 large leeks, cleaned and diced
- 6 cloves garlic, minced
- 2 inch piece ginger, minced or grated
- 2 inch piece fresh turmeric, minced or grated
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 2 teaspoons kosher salt, plus more to taste
- 1 (14 ounce can) full fat coconut milk
- fresh lime juice, to taste
- olive oil, as needed
Preheat the oven to 400˚ F. Toss the squash with olive oil, salt and pepper to taste. Place wedges on a foil-lined baking sheet and roast for 30-40 minutes or until fork tender and browned in some spots. Once cool a bit, remove the squash skin.
Heat 1 1/2 tablespoons olive oil in a large saucepan or Dutch oven over medium-low heat. Once hot, add the leeks, garlic, ginger and turmeric and cook for just a few minutes until softened. Add the cumin and toss to coat.
Pour in the vegetable broth, cooked and peeled kabocha squash, and 2 teaspoons kosher salt. Raise the heat and bring the soup to a boil, then reduce the heat to a simmer and cook for 10-12 minutes.
Add the coconut milk and lime juice and stir to combine. Transfer the soup to a high speed blender, and process in batches until smooth.