Craving a lush squash soup? Try Le Colonial’s at home.

Courtesy Le Colonial | Makes 5 to 6 generous servings

1 large Kabocha squash, about 3 pounds 1½ tablespoons canola oil 1 large onion, finely chopped 1 tablespoon grated fresh ginger 1 tablespoon Thai red curry paste 2 kaffir lime leaves, bruised 5 cups vegetable broth or water 1 (15-ounce) can unsweetened coconut milk, divided 1 tablespoon salt 3 tablespoons honey ¹⁄3 cup roasted pumpkin seeds, for garnish Instructions: Preheat the oven to 375 degrees. Split the squash in half. Scoop out the seeds and discard. Place squash cut-side down on a parchment-lined baking sheet. Roast until the squash is very tender, about 40-45 minutes. Let cool, then scoop out the flesh. Set aside. Set aside ¼ cup of the coconut milk. In a large pot set over medium heat, add the oil, onion, ginger, curry paste and lime leaves. Cook until the mixture is aromatic, about 2 to 3 minutes. Add the squash, broth, remaining coconut milk and salt. Bring to a boil. Reduce the heat and simmer for 5 minutes. Turn off the heat and stir in the honey. Let the soup cool slightly. Discard the kaffir lime leaves. In small batches, transfer the soup to a blender and purée until the mixture is velvety smooth. The soup should be slightly thick. It can be made up to two days ahead, cooled and then refrigerated. Reheat the soup just before serving. Ladle the soup into warm bowls. Drizzle a teaspoon of the reserved coconut milk over each soup and garnish with roasted pumpkin seeds. Serve immediately.

Kaffir lime leaves are available in Asian markets. If you can’t find them, omit them from recipe; the soup will be just as delicious, the chefs say.