Okinawans make this soup from kabocha, or Japanese pumpkin—a good substitute is acorn or butternut squash. The result is a silky, slightly sweet soup that takes about 20 minutes to whip up if you have an immersion blender or food processor. You can also make this in a flash with canned pumpkin puree, which is usually a blend of pump- kin and orange squash.
1⁄2 pound acorn or butternut squash, peeled, seeded, and cut into large chunks
1⁄4 cup chopped leeks (or onion)
1 tablespoon vegetable oil
1 3⁄4 cups unsweetened soy milk
1 teaspoon cumin seed
1 teaspoon dried turmeric
1 teaspoon salt, plus more if needed
Place a steamer tray into a pot with about 2 inches of water.
Bring water to a boil and steam squash until soft, about 15 minutes.
In a soup pot, stir-fry leeks in vegetable oil until soft but not browned, about 3-4 minutes.
Add soy milk, steamed squash, and spices and simmer for 15 minutes.
Blend all together with an immersion blender or in a food processor (in batches, if necessary) until smooth.
Add salt to taste.
