Curry Squash Soup

Here is a quick, cheap, filling soup to make. Perfect this time of year as the farmers' markets are full of squash. I used acorn and buttercup (not butternut) squash in this soup. Acorn squash has an amazing flavour. Butternut squash has been the darling as of late but try some of the other varieties, you'll be impressed. Oh, and they are cheap!!! If you have a really hard time cutting them in half then it is time for a new knife or a trip to the sharpener. A properly sharp knife will make including squash in your menu less of a fight with the beast of the garden and a heck of a lot safer.

Curry Squash Soup - Serves 4 -6
Ingredients:

• 1 buttercup squash, medium
• 1 acorn squash, medium
• 1 tbsp Olive Oil
• 1 onion, chopped
• 1 tsp fresh grated ginger
• 4 cups chicken broth
• 1 1/2 tsp each curry powder, cumin and coriander
• salt and pepper to taste

Instructions:

1. Cut your squash in half and scoop out the seeds.
2. Place them cut side down in a 375 degree oven on a cookie sheet rubbed with olive oil.
3. Roast until soft, about 35 - 40 minutes. You should be able to poke them easily through the skin with a fork
4. While letting the squash cool a bit, heat the olive oil in a saucepan over medium heat.
5. Saute the onions until they are soft, about 3 minutes. Add in the ginger and cook until you can smell the ginger, about 30 seconds or so.
6. Scoop out the squash and add to the saucepan with the remaining ingredients.
7. Stir until blended and heat through.
8. If you want, blend the soup to make it smooth but you'll find it's pretty much a puree already.

Tasty! And this freezes beautifully. I had it as a main meal with a salad and multigrain role. It also makes a filling lunch or an excellent first course in place of a salad for a bigger meal.