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As winter weather has truly settled in here on the East End, we wanted to share a recipe from Snail of Approval awardee, Chef Noah. This nourishing winter squash soup is made extra warming with the help of ginger (and a jalapeño if you want to up the spice!) Use whatever squash you can get your hands on, and we invite you to spend an evening cooking up this delicious bisque.

Recipe

Variety of winter squash (Butternut, Acorn, Delicata, Pumpkin)
3 medium yellow onions, sliced
2 medium carrots, chopped
2-3 celery, sliced
1/4 cup peeled sliced ginger
2 Tbl diced garlic
1 jalapeno (optional)
1 Tbl curry powder
2 -3 Tbl Olive Oil
1 can coconut milk
1-2 Tbl maple syrup
Juice of one fresh lemon
Cilantro for garnish

Instructions

Heat your oven to 400°F.

Cut the winter squash in half and place on sheet tray drizzled with oil, and roast cut side down until fork tender. Allow it to cool.
Add your olive oil to a large pot, and sautée the onions with carrots and celery until tender.
Add curry powder and allow to toast until fragrant. Add ginger and garlic and jalapeño if using. Sautée it all in the pan for several more minutes.
Scoop out the seeds from the roasted squash and reserve.
Scoop out the tender flesh of the squash discarding the skins. Add scooped squash to the sautéed vegetables, and add coconut milk and water, or vegetable stock to cover and season with salt and pepper.
Simmer soup for 30 minutes stirring often so it doesn’t stick and burn on the bottom of the pot.
When it has cooked down slightly, allow the soup to cool and then puree in a blender in small batches, and return it to the pot.

Bring the soup back to a simmer before serving.
Add maple syrup and lemon juice and taste for seasoning, and garnish with cilanto sprigs and toasted reserved squash seeds to serve.

Enjoy!