Winter is in full swing here in Chicago. Temperatures are actually lower this month than January. When the temperatures are low and the snow is falling, the only thing I crave for is a warm soup. This soup is made from Acorn Squash a/k/a Winter Squash which as the name goes is in season in winter.
Small to medium size Acorn Squash
Potato 1/2 of medium size potato
Onion chopped about 1/2 cup
Garlic 2 cloves crushed
Coconut Milk 1 Can
Red Thai Curry Paste about 1 to 1 1/2 Tbsp
Salt and Pepper to taste
Cilantro for garnish
Olive oil for sprinkling on squash
Butter or Olive Oil 1 Tbsp separately (Not the extra virgin kind)
Preheat the oven to 400 degrees. Cut Acorn squash in quarters and scoop out the seeds with a spoon. Sprinkle with Olive oil and little bit of salt. Roast the squash in the oven for about 50 minutes. Remove from the oven, let it cool and scoop out the flesh. Flesh should be easy to come out. If its hard, that means Squash has not cooked through. Add oven time.
In a soup pot, heat some butter or olive oil and add garlic and onion. Let it cook for 2 to 3 minutes. Add the potato and cook for another 2 minutes. Add the squash and mix well for about 1 minute. Then add Coconut Milk and let it warm through. Add Thai Curry Paste, salt and pepper. Bring to boil, reduce heat and let it simmer for 5 minutes or so. Remove from heat and blend it.
If you like it spicy, you could also add some red pepper flakes.
Garnish with Cilantro and serve.