Untested - Curried Kabocha Squash Soup

https://www.foodandwine.com/recipes/curried-kabocha-squash-soup
3 Tbsps olive oil
2 large shallots, finely chopped
2 large garlic cloves, thinly sliced
Salt
One 4-pound kabocha squash—peeled, seeded and cut into 3/4-inch cubes
1 Tbsp hot curry powder
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp crushed red pepper
1 quart chicken stock
3 Tbsps lemon juice
2 Tbsps apple cider vinegar
1/2 cup heavy cream
1 Tbsp Asian fish sauce
Chopped cilantro, for garnish

1. In a large saucepan, heat the olive oil until shimmering. Add the chopped shallots, sliced garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the shallots are just starting to brown, about 3 minutes. Add the squash cubes, curry powder, cumin, cinnamon and crushed red pepper and cook, stirring occasionally, for 3 minutes. Add the chicken stock, lemon juice, apple cider vinegar and 3 cups of water and bring the soup to a boil; reduce the heat to moderately low and simmer, stirring occasionally, until the squash is very tender, about 20 minutes.   
2. Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan. Add the heavy cream and Asian fish sauce and stir over moderately low heat until it is hot, about 5 minutes. Season the soup with salt. Ladle the squash soup into bowls, garnish with the chopped cilantro and serve.