Curried Coconut Squash Soup

There are two ways to deal with cooking your Delicata squash in this recipe.  Choose whichever one is easier for you.  I often roast a whole oven full of squash, scoop it out and then store it in the fridge for use in recipes just like this one. 

2 Delicata winter squash
2 tbls butter
1 cup onion or 1/2 cup shallot, chopped
1 tbls curry powder
1 14oz can of coconut milk
2 cups chicken stock (or water)
Salt to taste

Delicata cooking option #1:  Preheat oven to 400 F. Cut the squash in half lengthwise and scoop out the seeds. Place them face down in a baking dish and pour ¼” of water in around them. Bake for 30-45 minutes until a fork easily pierces the skin and flesh of the squash. Remove from the oven and let cool.

Meanwhile, heat the butter in a 4 quart pot and sauté the onion, stirring frequently. When the onion is soft, add the curry powder and stir for 30 seconds. Add the coconut milk and chicken stock and bring to a boil. Reduce heat to a simmer. Scoop the flesh out of the cooked Delicata skins and add it to the soup. Stir or blend it in, salt to taste and serve.

Delicata cooking option #2:  Peel the raw squash and remove the seeds.  Chop the flesh up into chunks.  If you choose this method, add your delicata with the coconut milk and chicken stock.  Simmer until tender then blend.