Vietnamese Kabocha Squash Soup With Crunchy Pork And Herb Topping Food

VIETNAMESE KABOCHA SQUASH SOUP WITH CRUNCHY PORK AND HERB TOPPING

Steps:

• Heat oil in a large heavy-bottom pot over medium heat. Add onion and garlic and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Season with salt and pepper. Add fennel and coriander seeds and toast until fragrant, 1 minute. Add squash and chicken broth, bring to a boil, then lower heat to medium-low and simmer until the vegetables are very tender, 18 to 20 minutes.
• Meanwhile, combine pork rinds and cilantro in a food processor, such as the Braun MultiQuick 7 Immersion Hand Blender with the chopper attachment. Pulse until finely chopped. Set aside.
• With a hand blender such as the Braun MultiQuick 7 Immersion Hand Blender, blend the soup until smooth. Stir in the lime juice and fish sauce and season with more salt and pepper.
• Serve the soup topped with sliced jalapeño, sprinkle with pork rind mixture and more cilantro.

ROASTED KABOCHA SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
• Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.