Thai squash soup~feeds about 6
1 good sized butternut squash~prick with a fork a few time and roast it in the oven on a cookie sheet. It takes 45 min-1 hour depending on squash
In a big soup pot:
1 onion, diced 4 cloves garlic, minced
1 thumb sized piece of ginger, grated
Add the above to pot with 2 TBS butter.
4 medium potates, cubed - add to onions, cook until onions are clear
4-6 cups veggie broth
cover and cook until potatoes are done
With a hand blender/food processor/blender puree potatoe mixture
Seed/peel squash and puree~ add to potatoes mixture
Add 1 can coconut milk, salt and pepper to taste and curry paste to taste. (some like it spicey others not so much) If you don't have curry paste you can always do your favorite curry blend.
reduce temp to low and let simmer 15 min or so to let the flavors mingle.
Enjoy with naan or crusty bread....sourdough is good too!
Freeze in freezer bags/lay them flat for easier storage