1 medium kabocha squash
2 yellow onions
5 ribs celery
1 stalk lemongrass
½ inch piece of galanga or ginger, peeled and cut into chunks
3 kaffir lime leaves
4 cans full fat coconut milk
4 cups vegetable stock
Green curry paste (optional)
Cut the squash in half and scoop out seeds. Place cut-side down on an oiled baking tray and roast at 400 degrees for 25-30 minutes or until a knife easily goes into the squash.
Once squash is cool enough to handle, pull off peel and set squash puree aside.
In a large pot, heat coconut milk with lemongrass, galanga (Thai ginger), and kaffir lime leaves. Be sure to smash the lemongrass in order to release its flavor. Bring coconut milk to a simmer, then turn off the heat and cover. Allow to steep at least one hour or even overnight.
In a separate pot, heat olive oil and add finely chopped onions, celery, and carrots. Cook until fragrant and onion is translucent (about 10 minutes).
Add squash, coconut milk (strain out lemongrass, galanga, and kaffir lime leaves), and vegetable stock. Add a spoonful of green curry paste if using. If liquid doesn’t cover vegetables, add a bit more water.
Let soup simmer 20-30 minutes then puree and add lime juice and salt to taste.