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recipe by Nisha Vora https://amzn.to/2GZU3jl
September 1 marks an important day in food culture: It’s the day it becomes socially acceptable to put pumpkin in everything. But, the real star of fall should be kabocha squash. Its light, velvety texture and sweet, nutty notes make it the perfect mash-up between a sweet potato and a pumpkin. You can find this underrated winter squash (also known as a Japanese pumpkin) at farmers’ markets, Asian grocers, and stores like Trader Joe’s and Whole Foods. Its peak season is late summer and fall, though you may find it year-round. The sweetness of the kabocha squash shines in this soup and is underscored by a sweetness from juicy Fuji apples. There’s a little heat from Thai chile peppers and a pungency from fresh ginger and lemongrass. The result is a harmoniously flavored soup that is light yet creamy, making it the ideal starter at your Thanksgiving table.Inspired by: https://recipes.instantpot.com/recipe/lemongrass-ginger-kabocha-squash-soup/
recipe updated Feb 5, 2020