I die that Diablo sent this recipe to her mom (and cc'd me) with the note: "Mom, this could be the soup starter for Thanksgiving (my colleague who sent this to me said he adds scallops)...Curry butternut squash soup with coconut milk
Ingredients
1/2 butternut squash
1 cup coconut milk
2 cups chicken broth
1 inch ginger, smashed
salt & pepper to taste
1 teaspoon curry powder
1/4 teaspoon cayenne
chopped pistachio nuts for garnish
Directions
1. Scoop out the seeds from 1/2 butternut squash and roast at 400
degrees for an hour.
2. Meanwhile, simmer the chicken broth with ginger--that will infuse
the ginger flavor into the broth.
3. Once the butternut squash is tender, scoop it out from the skin and
drop it into a blender.
4. Add coconut milk and strained chicken broth to the blender. Season
with spices, salt & pepper. Pure.
5. Adjust the seasonings, pour the soup back into the pot and gently reheat.
6. Garnish each soup bowl with chopped pistachios.