Squash Soup with Chili Purée

Preheat oven to 400°F. Cut the kabocha or butternut squash in half, remove seeds, brush cut surfaces with olive oil, and place cut-side down on a baking sheet. Roast for 25-30 minutes until the flesh is very tender and easily pierced with a fork.

While the squash roasts, prepare the leeks by trimming dark green tops and root ends, then slicing into thin half-moons and rinsing thoroughly to remove any sand.

Warm butter and remaining olive oil in a large pot over medium heat. Add the sliced leeks and cook gently for 5-7 minutes, stirring occasionally, until softened and beginning to turn translucent.

Add the chopped garlic, ginger, and ground coriander to the pot and stir constantly for about 1 minute until fragrant.

Remove the roasted squash from the oven, let cool slightly, then scoop the soft flesh from the skin into the pot with the leek mixture.

Pour in 6 cups of vegetable or fat-skimmed chicken broth and bring the mixture to a simmer over medium-high heat. Simmer gently for 10 minutes to allow flavors to meld.

Using an immersion blender, purée the soup until completely smooth, working in batches if necessary. If using a standard blender, carefully transfer soup in batches and blend until smooth, then return to the pot.

Stir in the chili purée or chili powder gradually, tasting as you go to reach your desired level of heat. Add additional broth (up to 3 more cups) to achieve your preferred consistency.

Season the soup with salt and pepper to taste, adjusting seasoning as needed. Heat through over medium heat without boiling.

Ladle the soup into bowls and top each serving with a dollop of sour cream. Serve immediately.