The Japanese kabocha squash is squat and round and has nubby dark green skin. The flesh is dense and sweet. Use a large, heavy chef’s knife to cut the squash into big chunks. Because the skin is too thick and brittle to peel, the squash is cooked and then scooped from the skin.  Pureed with coconut milk it makes a rich golden hued soup. Balance the richness with a generous addition of fresh lime juice, slivered fresh chilies, and a shower of finely chopped cilantro.

Ingredients

1 large (about 4 pounds) kabocha squash, cut into large chunks, seeds and membranes removed

1 tablespoon vegetable oil

1/2 cup chopped onion

1 clove garlic, minced or grated

2 1/2 teaspoons ground cumin

2 cans (14 -ounces each) light or regular coconut milk

2 teaspoons coarse salt

1/8 teaspoon freshly ground black pepper

1/4 cup fresh lime juice

1 jalapeno, trimmed, halved lengthwise, seeded, slivered crosswise

2 tablespoons finely chopped cilantro, for garnish

Steps

1.  Place the squash in a vegetable steamer insert set over a pot of gently boiling water. Cook, covered, for 20 minutes, or until tender when pierced with a fork. Lift the steamer from over the water and let the squash cool. Discard the water in the pot and wipe dry.

2.  Heat the vegetable oil in the pot until hot enough to sizzle a piece of onion. Add the remaining onion and cook, stirring, over low heat for 3 minutes, or until the onion is translucent. Stir in the garlic and cook for 30 seconds. Add the cumin and cook, stirring, for 1 minute. Remove from the heat.

3.  Use a tablespoon to scoop the cooled squash from the brittle skins and add it to the pot with the onion. Stir in the coconut milk.

4.  Use an immersion blender to puree the soup right in the pot. Alternately puree soup in batches in a blender. Add the salt and the black pepper.

5.  Reheat the soup, stirring to prevent sticking, over medium low heat until steaming. Do not boil. Stir in the lime juice, half of the jalapeno, and half of the cilantro. Taste and add more salt, if needed. Ladle into bowls. Garnish each bowl with the remaining half of slivered jalapeno and a sprinkling of cilantro.