The Final Squash

We have had a lot of good squash this fall & winter- acorn, delicata spaghetti, and of course, butternut.  I have a favorite recipe for almost every kind (e.g. a killer bean & sage stuffed delicata squash and spaghetti squash fritters) but you will have to wait until next fall to get those recipes.  However, in the cellar, there is (or was) one last butternut squash, just kind of hanging out with the potatoes and sending me messages every time I came down (e.g."When are you gonna cook me?"' "Don't tell me your sick of squash ?"). And, after about 3-4 weeks, I knew that squash's days were limited, so in an effort to eat every last vegetable I get from my CSA at Jericho Settlers Farm, the final squash came up from the cellar and into our bellies for this fantastic soup.

Coconut Curried Butternut Soup

Ingredients (serves 4-6)

1 butternut squash 

1 leek (or other sweet onion) chopped

1 tbsp butter

1 tbsp ginger root (peeled and chopped)

1 tbsp coconut oil (or other oil)

1-2 tbsp curry powder (depending on size of squash)

sprinkle of cayenne (optional)

chicken broth (or veggie)

1 can lite coconut milk

1-2 tbsp raw honey

toasted pumpkin seeds (for garnish)

Peel squash and chop in half.  Scoop seeds (these can be saved and toasted for a yummy snack).  Roughly chop squash in to 1-2" pieces.  Melt butter in a large dutch oven.  Add chopped leek (great tip on how to wash a leek- cut entire leek lengthwise and then wash) and saute until soft (this is one of my most favorite smells). Add ginger and saute for a couple more minutes.  Add chopped squash, oil, curry powder and cayenne.  Saute for 10 minutes.  Add enough broth to cover all the squash and bring to boil, cover, turn down heat to simmer until squash is soft (about 25 minutes).   Take off heat and use an immersion blender (if you don't have one, RUN to your nearest kitchen store because these hand blenders rule for making soups and salad dressings or you can use a food processor) and blend until creamy.  Add coconut milk and honey. Garnish with pumpkin seeds.

now, off to think about what to do with the huge pile of beets I have left...ideas?