Kabocha Squash Soup with Coconut and Ginger
1 whole Kabocha Squash (peeled, seeded and cut into
3 cups Fresh water
1 oz. Fresh Ginger (peeled and cracked)
l stalk Fresh Lemongrass cut into 4 sections
1 14 oz. can Tommy Tang's 100 pure coconut milk
1 tblsp. Tommy Tang's Thai Fish Sauce
1/2 teaspoon Ground White Pepper
2 teaspoon Olive Oil
1 Whole OSO Sweet Onion cut in half and thinly sliced
Place squash into boiling water and cook until tender (about 20 -25 minutes). Place cooked squash into a blender. Add Coconut milk, fish sauce and white pepper and blend until smooth. Transfer mixture to a small stockpot over medium heat. Add ginger and lemongrass and bring to a boil.
Reduce Heat to low and let simmer for 30 minutes (discard ginger and lemongrass before serving) while soup is simmering. Place olive oil and sweet Cipollina onions into a small skillet over low heat and sauté until it turns golden brown. Remove onions to paper towel and remove excess oil.
Place squash soup into 4 serving bowls and top with caramelized onions.