Curried Squash Soup

Curried Squash Soup

Medium sized squash (I prefer Hubbard) 2 pounds or so should suffice

2 medium onions

3 cups broth (I use organic veggie broth)

1 can Lite coconut milk

1 orange

1 Tablespoon fresh ginger, grated

Olive oil for cooking (about 1/4 cup)

salt and pepper

Curry Powder

Bake or steam the squash until tender. Scoop out the flesh and place in a blender or food processor to cool. Dice the onions and saute until translucent and tender.

Add the onions to the squash in the blender and add the grated ginger, the juice of the orange and the broth. Process until smooth. You may have to halve the mixture to accommodate the space of your blender/processor. Add the coconut milk and process again, adding curry powder, salt and pepper to taste. This soup is best at just above room temperature, not too hot.