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Roast off your squash!
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I generally halve it, de-seed it and roast it at 350 face down in a little water.
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it takes 20-40 depending on the size, and if you give it a good jab and it squishes its done enough for soup.
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while the squash is roasting, is a good time to separate out your seeds for roasting.
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you can eat any of the winter squash seeds, and I do, often until I have a tummy ache.
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(a little oil, salt and pepper, 15ish at 325).
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As your squash is cooling, dice your red skin potatoes into tiny chunks and put them to boil in a separate pot.
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this will be your chunkyness after the soup is blended.
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In a soup pot saute your onions in olive oil or butter with a pinch of salt and pepper and a little curry powder.
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you're just opening up the flavor here so don't cook them until their clear.
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toss in your garlic, then start adding in your squash and stirring as you go.
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at this point i add a pinch of salt and a sprinkle of curry with every addition to the pot (every squash half).
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it helps the individual flavors open and incorporated the curry to everything.
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you can also add some spicy pepper powder too if you like.
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I use a no salt hot yellow curry blend, and probably something between 2-4 tablespoons of it total.
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add just enough water to the pot so that everything is fully covered, and simmer until your potatoes are soft.
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throw in 1/2 C of your corn, turn off the heat, and grab your immersion blender or food processer.
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then blend the whole batch until nice and creamy.
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return to the pot.
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at this point add in the rest of the frozen veg and your cooked redskins then turn it on med until everything is the same temperature.
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turn off the heat again and add in your cream.
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I put 1 cup, but I generally just add it while stirring until its a nice color and consistency.
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you can always use less, or even use coconut milk or whole milk.
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I generally wont use low fat milk in a creamy soup, so if you're not into the cream I would skip this whole bit and add a little extra water to the simmer.
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and now, you have soup!
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eat it with crusty bread, a nice bitter green salad and your favorite beverage.
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The leftovers are great for work for the rest of the week too!
