Curry Coconut Squash Soup

With the Farm B/B doing all the hard work of peeling and cubing winter squash this soup is a snap to make! Enjoy this with a sprinkle of toasted unsweetened coconut, berbere paste (or your favorite spicy pepper paste).

2 lbs The Farm B/B cut/peeled squash
1 The Farm B/B onion, diced
1 garlic clove, minced (The Farm or Russia Corner)
1/2 tsp gr. cinnamon
2 tbsp fresh grated ginger (about a 2" piece)
2 tsp gr. curry
1 13 oz can coconut milk
4 c veggie stock
3 c water
S/P
olive oil

Preheat oven to 400 degrees F. Spread squash out on baking sheet. Drizzle with 2 tbsp oil and season well with S/P. Toss to coat all pieces well. Roast for 40-45 minutes.

In a large stock pot, saute onion and garlic for 3-5 minutes in about 2 tbsp oil. Add in cinnamon, ginger and curry. Stirring cook for 1 minute. Add in roasted squash, stock and water. Stir well and bring to a boil. Reduce heat and simmer for about 1 hour.

Use an immersion blender to puree the soup to a smooth thickness. (Can use a blender or food processor and do so in batches). If the soup is to thick add a little water. Return to heat and stir in coconut milk. Do not let boil at this point, but just heat through.