HUBBARD SQUASH SOUP (MY WAY) WITH LEMONGRASS FOR THE SOUP KITCHEN ENJOY DAN:

HUBBARD SQUASH SOUP (MY WAY) WITH LEMONGRASS FOR SOUP KITCHEN

                                                                                                By CHEF DAN:

Serves 30-40

INGREDIENTS:

30 pounds Hubbard squash

3 tablespoons olive oil

3 onions, chopped

4 carrots, chopped

6 garlic cloves, minced

3 fresh lemon grass stalks, smashed and cut into 4-inch lengths

1/4-cup fish sauce

1(4 Oz) can tomato paste

1 tablespoon curry powder

2 teaspoons EACH cumin, nutmeg, ground coriander and garam masala

22 cups vegetable broth

1 (19 Oz) can MAE PLOY coconut milk

Sea salt and pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 425 DEGREES F)

1.   Take the Hubbard and rise above your heat and throw it to the ground, continue until it breaks in several pieces.

2.   Scoop out the seeds and membrane.

3.   Place in a prepared baking pan and coat with oil bake for 1 hour.

4.   Remove and let cool, scoop out the flesh and set aside.

5.   In a soup pot add oil over medium-high heat, when sizzling.

6.   Add onions, carrots, and lemon grass and sauté for 5 minutes.

7.   Stir in fish sauce, and next 6 ingredients, cook for 4-5 minutes.

8.   Add the stock and coconut milk, and squash flesh.

9.   Bring to a boil and then simmer for 1 hour.

10.        With an immersion blender puree the soup until smooth.

ENJOY DAN:                                             BON-APPETIITE!!