Curried Koginut Squash Soup

  • 1 Koginut squash, halved with seeds removed
  • 1 small butternut squash, halved with seeds removed
  • 1 large onion, diced
  • 1 carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, sliced
  • 1 small piece of fresh ginger, peeled and minced
  • 1 Tbsp yellow curry powder
  • 1 tsp ground coriander
  • 1 can coconut milk
  • 1 qt chicken stock
  • Olive oil as needed
  • Salt and pepper to taste
  • ¼ cup toasted pumpkin seeds for garnish

Preheat your oven to 400 degrees. Rub the squash all over with oil, salt and pepper. Place cut side up on a baking sheet and roast for 1 hour or until the flesh is very soft and they squash is golden brown. Cool and scoop the flesh out of the skins, discarding the skins.

In a large pot over medium heat, add a few tablespoons of olive oil. Sweat the onion, carrot and celery until very soft and onions are translucent. Add the garlic, ginger, and spices and cook until the curry is fragrant. Add the coconut milk and chicken stock and mix. Add the scooped squash into the soup mixture. Simmer ingredients together for 30-40 minutes. Do not boil it or the coconut milk will separate. When everything is very soft and falling apart, cool the mixture slightly and transfer it to a blender (or use an immersion blender) to blend smooth. Return the blended soup to the pot, season, reheat and serve with toasted pumpkin seeds on top.