Exotic Curry Coconut Kabocha Soup

• 1 kabocha squash, 3 to 4 lbs

• 3 Tbsp extra-virgin coconut oil (see Cooking Tips / Butter or Oil, p. 19)

• 1 onion, chopped

• 1 Tbsp fresh ginger, peeled and finely chopped

• 2 Tbsp garlic, minced

• 2 Tbsp Ka‘iulani Curry Spice

• 2 tsp Ka‘iulani Hawaiian Spice

• 1 tsp Ka‘iulani Pele’s Fire

• 3 to 4 cups water

• 1 (15-oz) can coconut milk or equivalent frozen coconut milk

• sour cream, crème fraiche and/or chives for garnish

Preheat oven to 350° F.

Carefully cut squash in half, remove seeds and membranes and place on baking sheet with 3 to 4 tablespoons of water in the cup of each squash half. Bake in oven about 1 hour.

Scoop out flesh and set aside.

Pour coconut oil in a medium to large open soup pot and heat. Add onions, ginger, garlic and spices. Sauté until onions are translucent, about 5 minutes. Add squash and water. Bring to boil, lower heat and simmer about 15 minutes. Add coconut milk and cook for another 10 minutes, stirring occasionally.

Cool soup slightly; pour into blender in batches. Blend until smooth. Return soup to pot and heat for several minutes.

Taste and adjust seasonings. Add water if soup is too thick.

Serve in soup bowl with a dollop of sour cream or crème fraiche. Sprinkle with chopped chives.

Makes 4 to 6 cups.

Variation: Substitute other squash varieties such as butternut or baking pumpkin.

Health Tip: Extra-virgin coconut oil, thought to be belly-fat friendly, is available at better grocery stores and natural food stores.