Curried Butternut Squash Soup
1 butternut squash
1-14 oz. can coconut milk
1 cup vegetable stock or water
Thai red curry paste or other curry mixture
salt to taste
Quarter the squash and remove the seeds. Place the pieces skin-side up on a baking sheet and bake at 375°F for about an hour. The squash should be soft and completely cooked, and should be easy to remove from the skin with a spoon or other scraper.
Purée the squash with the coconut milk and vegetable stock or water, then heat to a simmer, stirring frequently. Add the curry seasoning you're using to taste--some of us like things hot and some don't. Adjust the seasoning by adding salt as needed.
Serves four as a starter, or two hungry people for lunch.
Next up: meat geekery in Portland, sausage, and yet another garden update!