Curried Squash Soup

I found several recipes for this soup; most used butternut squash.  I used a turban squash, but I am sure that hubbard or any other orange slightly sweet squash would work.  The soup is creamy and warming.  I added a bit of cayenne for a little more heat. Sriracha or Louisiana hot sauce would also do the trick.

Curried Squash Soup

4-5 lbs orange squash (e.g., hubbard, turban, buttercup, butternut, delicata)

2 Tblsp olive oil

3/4 to 1 cup sliced shallots

1 Tblsp fresh grated ginger

3-3 1/2 cups chicken broth (veg broth for vegetarians or vegans)

1 cup lite coconut milk (from the can)

2 tsp Thai red curry paste

1/8 tsp cayenne (optional for those who don’t want the heat)

3 Tblsp fresh squeezed lime juice

Salt and pepper to taste

Pine nuts or crushed walnuts (toast in 350 oven until lightly brown and fragrant)

Clean seeds and strings from squash and place, cut side down, on cookie sheet.  Bake at 375 for about 50 minutes.

Saute shallots and ginger in the heated olive oil until shallots are transparent and fragrant.  Add squash and half the broth to the the shallots and ginger and mix thoroughly.  Put small batches in blender and blend until smooth.  Put in large sauce pan.  Add the rest of the broth.  Heat until just before boiling.  Mix curry paste and coconut milk in separate bowl.  Add to squash mixture.  Heat until simmering.  Add lime juice and cayenne. Salt and pepper to taste.  Mix thoroughly.

Remove from heat.  Fill bowls and garnish with nuts.