Hearty Squash Soup

This hearty soup is like autumn in a bowl. The flavors will be deeper if you use fresh roasted squash and pumpkin, but you can  also use cubed pieces you purchase at the store, or canned ingredients. Sprinkle a few toasted pumpkin seeds or pine nuts on the top of each individual bowl just before serving.

Ingredients:

• 2 butternut squash, roasted
• 1 medium pumpkin, roasted, or 1 can (@15 oz) pumpkin purée
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 tablespoons ginger, finely grated
• 1 medium onion, chopped
• 2 shallots, chopped roughly
• 4 cloves garlic, minced
• 6 cups chicken stock (or vegetable stock)
• Salt to taste (start with 1 teaspoon) and pepper
• 1 tablespoon curry powder (or more)
• 1 can (14 oz) coconut milk (use less for a thicker soup)

Directions:

1. Preheat the oven to 400°. Slice the pumpkin and butternut squash in half and remove the seeds. Roast on a baking sheet covered in aluminum foil until tender, about 1 hour; cool.
2. In a large stock pot, heat olive oil and butter on medium heat for 1 minute, then sauté ginger, onion, shallots, and garlic for about 3–5 minutes. Remove the flesh from the skin of the pumpkin and squash and add to the pot. Add the chicken stock and bring to boil, then simmer for a few minutes. Using an immersion blender, 
purée the soup until smooth. Season the soup with salt, pepper, and curry powder; simmer.
3. Add the coconut milk and bring to desired temperature just before serving. 
4. If you plan to freeze this soup, do so before adding the coconut milk. Instead, add it when you reheat, just before serving.

Alison J. Bermack, from Upper Montclair, NJ, is a food writer, award-winning blogger, and founder of cookingwithfriendsclub.com, celebrating food and friends. She has three children. Recipes and recipe photos by Alison J. Bermack, Cooking With Friends.