Harvest Curry Soup
makes enough soup for 4, but if you want squash 'bowls', you'll need one for each person.
2 Sweet Dumpling Squash (choose 2 that will sit nicely upright stem-side down)
1 medium sweet onion, sliced or coarsely chopped
4 cloves garlic, halved
1 can light coconut milk
2 Tbsp red curry paste
Preheat oven to 375 degrees.
Cut the top 1/3 off of the squash so that the larger portion will sit as a bowl, stem side
down. Use a spoon to spoon the 'guts' and seeds out into a colander. Place the squash
in a casserole dish, cut-side down in about 1" of water. Bake for 35min. Remove from oven.
In a skillet with a dash of cooking oil, saute onions and garlic until fragrant.
Scoop flesh from squash into blender. Add onions, garlic, coconut milk and curry paste. Blend until smooth, Voila!
Top with roasted seeds (optional).
