Coconut Curry Ginger Squash Soup

I took the flavors that we enjoy as a family and combined them in this hearty, nutritious and  filling soup. Using Vegetable Broth instead of Chicken broth makes this a vegetarian meal. I used squash that I had gotten from my friends garden in fall. The squash kept well for months in a cool closet. We prefer this soup with a bit of kick, so I added the hot sauce, or chili flakes, topped with a dollop of Greek yogurt.

• 2 squash, it doesn't matter what kind
• 1 large onion, chopped
• 2-3 large carrots, sliced
• 3 celery stalks, chopped
• 4 cloves of minced garlic
• 1-2 tablespoons grated fresh ginger
• 2 tablespoon of red curry paste or curry powder
• 2 apples with the skin on, chopped
• 1 tablespoon olive, or coconut oil (I used coconut)
• 8 cups chicken broth
• 1 14 ounce can of lite coconut milk
• salt and pepper to taste
• Sambal or Sriracha Chili paste optional

1. Cut the squash in half. Take out the seeds. Place on a parchment lined baking pan for easy clean up, cut side down and bake in a 350 oven until the skin is dark in color and the inside is soft about 60 minutes. (Check intermittently, the cooking time varies depending on the size of the squash.)
2. In the meantime while the squash is roasting, saute the onion, carrot, celery garlic until softened in 1 tablespoon of oil. 
3. Add the broth, the curry and the apple and cook 45 minutes.
4. When the squash has cooled, the peel comes off easily. Add the soften squash to the soup and continue to cook another 40 minutes.
5. Puree the soup with an immersion blender, or blender. Return to heat.
6. Add the coconut milk and season to taste.
7. We like things a bit spicy around here, some more than others, so I pass the chili paste at the table and each can add the amount they want to their bowl if they choose.