1 small kabocha squash, thoroughly washed
2 small sweet potatoes, peeled and cut into chunks
1 onion, roughly chopped
2 cloves garlic, roughly chopped
1 stalk lemongrass
1 1-inch piece of ginger, roughly chopped
Zest of one lime
2 cans coconut milk
Pinch of salt
Dash of brown sugar
Squeeze of lime
Preheat oven to 350°F.
Place whole squash on a baking tray and pierce a few times with tip of knife. Bake squash for 30 minutes. Allow squash to cool slightly, then (carefully) peel and seed. Cut flesh into chunks.
Put squash, potatoes, onion, garlic, lemongrass, ginger, lime zest, and coconut milk into a large saucepan. Add enough water to to cover vegetables. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 20 minutes.
Place vegetables and liquid into a blender (in batches, if necessary) and process until mixture is smooth. Season with salt, brown sugar, and lime juice to balance flavors.
SOURCE: Chef Patricia Yeo of Ginger Park, Boston, MA