A simple-to-prepare soup recipe that’s perfect for lunch or dinner, combining the flavors of caramelized onions, garlic, toasted fennel, and coriander seeds with kabocha squash and a crunchy pork rind and herb topping.

　　

Ingredients

6 servings

　　6 small kabocha squash, peeled and seeded, cut into 1-inch pieces, about 4 cups

　　kosher salt, to taste

　　pepper , to taste

　　4 cups chicken broth

　　1/2 cup pork rinds

　　1/4 cup cilantro leaves and tender stems, loosely packed, plus more for serving

　　2 tablespoons lime juice

　　2 teaspoons fish sauce

　　1 jalepeno

　　2 tablespoons olive oil

　　1 large onion, sliced

　　2 cloves garlic, crushed

　　1 teaspoon fennel seeds

　　1 teaspoon coriander seeds

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Serve the soup topped with sliced jalapeño, sprinkle with pork rind mixture and more cilantro.