I tried this out on a whim and it turned out surprisingly delicious.
- One large or two small butternut squash
- 1/4 cup fresh ginger, minced fine (if you don't like your soup so spicy, you can cut down the amount of ginger)
- 4 cups vegetable broth (I usually add 4 cups water and the correct amount of powdered or cubed vegetable bouillon)
- 1/4 cup curry powder
- salt and fresh-ground black pepper, to taste
- 2 400ml (14 fl oz) cans coconut milk
Heat oven to 400° F (200° C). Place butternut squash on a baking sheet in the oven and bake for approximately 1 hour, or until skin browns, blisters, and wrinkles.
Remove squash from oven and peel off skin (skin should come off easily, if it doesn't bake it for a bit longer). Cut squash in half lengthwise; scoop out and discard seeds and the stringy flesh around them. Cut the remainder into cubes.
Place all ingredients except coconut milk in a large pot. Bring to a boil then reduce to low heat. Cook, stirring often, for about 20 minutes or until squash cubes can be mashed easily.
Add coconut milk. Use food processor or stick blender to puree. Serve and enjoy.