Squash-Coconut Soup w/Grilled Chicories & Pomegranate Seeds

Squash-Coconut Soup w/Grilled Chicories & Pomegranate Seeds

 A recipe by Logan Cox of Homer

FOR THE CHICORIES

-3 heads of treviso (cut in half)

-1/2 stick of butter 

-6 large garlic cloves (finely chopped)

-microplaned zest of 2 limes

-juice of 2 limes

-⅓ C of honey

-pomegranate molasses

-pinch of urfa biber chili flake

-Salt to taste 


FOR THE SQUASH SOUP

-1 red kuri squash (halved and deseeded)

-1 onion (julienned)

-1 3” piece of ginger (finely chopped)

-10 garlic cloves (sliced)

-1 carrot (roughly chopped)

-Zest of 2 limes (peeled w/ a peeler)

-1 fresno chili (sliced)

-2 tbsp coriander seeds

-1 tbsp fennel seeds

-1 star anise

-1 cinnamon stick

-3 bay leaves

-1/3 C honey

-juice of 2 limes

-2 cans coconut milk

-1 ½ qts H2O

-Salt to taste


FOR THE FINAL GARNISH

-1 bu cilantro, (finely diced stems, picked whole leaves)

-pomegranate seeds

-1 bu scallion sliced

-toasted sesame seeds

-thick full fat yogurt

Method

For the grilled chicories, place the butter, garlic & lime zest in a small bowl- cover with a paper towel and place in microwave for 45 seconds & reserve.  Preheat grill on high heat for 15 minutes, once grill is hot, drizzle olive oil over the halved chicories and place but side down on the grill.  Let it cook for 6 minutes, you want it to look very charred on the outside, flip over and cook for another minute and pull off the grill to cool to room temperature.  Once room temperature starting at the top of the grilled treviso, but into 1 inch pieces moving down to the core.  Discard the core and place the cut leaves into a medium sized bowl.  To the bowl now add the melted butter mixture, honey, lime juice, urfa biber, diced cilantro stems, salt & about 3 tablespoons of pomegranate molasses, toss to evenly coat the chicories and reserve. 


For the soup, preheat the oven to 375 degrees, place squash cut side down on a foil lined baking sheet and roast for 35 minutes or until soft- pull out of the oven and let cool to room temperature. 

Place a large pot on medium-low heat, add the 3 tbsp of olive oil and sliced garlic and cook till just golden brown.  Add the onions, carrots, fresno chilies, ginger, lime zest & all the spices, turn heat to high and continue stirring the ingredients with a wooden spoon till the spices are toasted and the onions and carrots have taken on a bit of golden color.  You must stay close to this or the vegetables will burn.  Add the water to deglaze the pot and remove brown bits on the bottom of the pot with your wooden spoon. Add the bay leaves, coconut milk, honey and roasted squash to the pot.  Bring to a boil, turn the heat down to medium-low and let simmer for 30 minutes.  Once simmered, remove the cinnamon stick and remove from the heat.  Place soup in a blender and blend until smooth, pass through a mesh strainer & season with salt & lime juice.


To finish, ladle the now strained soup into bowls, spoon the grilled-marinated chicories on top. Garnish with pomegranate & sesame seeds, a dollop of yogurt, cilantro leaves and scallions.






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