Speckled Hound Squash Coconut Soup
1 speckled hound squash, peeled and chopped into ½-inch pieces
1 large onion, chopped
3 garlic cloves, minced
2 teaspoons fresh ginger, grated
1 teaspoon turmeric
1 teaspoon curry powder
1 tablespoon + 2 to 2¾ cups vegetable broth
2 tablespoons fresh cilantro, grated
salt and pepper to taste
1) Heat 1 tablespoon of broth in a medium soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring frequently, until translucent.
2) Add garlic and ginger, and continue to sauté for another minute. Add turmeric and curry powder, and mix well. Add squash and broth, and mix. Bring to a boil on high heat. Once it comes to a boil, reduce heat to medium-low and simmer uncovered until squash is tender, about 10 minutes.
3) Place in blender and blend with coconut milk. Blend until smooth, about 1 minute. Thin with a little broth if needed. Season to taste with salt and white pepper. Reheat and add cilantro.