Easiest Squash Soup Ever, Two Ways
( Recipe and photo courtesy Kate Shatzkin / October 13, 2009 )
1 large acorn squash, or two small ones (about 2-3 pounds)
2 tablespoons butter
Salt and pepper to taste
one 14-ounce can coconut milk
1/2-1 teaspoon Thai Kitchen green curry paste
1 teaspoon cinnamon
1 tablespoon Trader Joe's Pumpkin Butter
Roasted acorn squash seeds for garnish (optional)
Preheat the oven to 400 degrees. Cut squash in half; scoop out the seeds and reserve. Rub inside of each squash half with butter. Sprinkle with salt and pepper. Coat a baking sheet with cooking spray and roast squash cut side down for 30-40 minutes, until completely tender.
Scoop squash flesh into a pan over medium low heat. Whisk chunks until they're as smooth as you like while adding coconut milk a bit at a time. Add a little water if you like until the soup is the desired consistency.
Divide soup into two pans. To one batch, add cinnamon and pumpkin butter, whisking until smooth. To the other, add Thai curry paste to taste. Ladle soup into bowls, sprinkle with roasted seeds and serve.
--Adapted from 101cookbooks.com by Heidi Swanson