This was a fabulous soup! D is so good at just putting things together and having them work.
He made this b/c he thought it would be easy for me to eat, and that was correct. He forgot we had no bread and didn’t buy any on the way home. Rather than go buy some to sop up the extra liquid, he made some rice, which we picked up in spoonfuls and dipped into the coconut/chickenstock broth. A great dinner!
Here is D’s best memory of the recipe. I will try to get more brands and check measurements.
Sautee about 1/2 a small white onion, about 1cc of fresh ginger (“cut it up, sort of”), and a large clove of garlic, sliced, in canola oil till onion soft. Add 1 can coconut milk and 1 liter chicken stock (Pacific **Natural foods organic chicken broth), 4 Yukon Gold potatoes, peeled and cut into large chunks; about 2 cups (?) brown mushrooms, sliced (“If I put them in with the onions, it wasn’t for very long”); 1/2 a kabocha squash, about 8″ in diameter, hard thin green rind removed, and cut into large chunks. Ground mustard seed – a big pinch; a couple tsp curry powder and 3 little curry leaves from the freezer; salt and pepper.
This is a 500ml bottle that D remembers was originally for a “millenium” olive oil. We store 2/3 bottles of leftover wine (on the rare occasion we have 2/3 of a bottle left over) in bottles like this and the one last night. This was the white Bordeaux from Grocery Outlet that we thought was odd a couple nights ago when we tasted it. It’s still odd – not bad, just has a strange taste to it. I wasn’t convinced it went well with the soup b/c it wanted to be gentler and sweeter. Fine, just not great.