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On Martha's Vineyard we often only get to showcase our spring and summer vegetables. Fall harvest brings its own flavors, and is one of my favorites. As the temperature cools down the aroma of roasting vegetables and hot soups fill my kitchen.  Butternut squash is versatile, inexpensive and packed with flavor. These squash also last for months if they are left whole.  This simple soup is a staple in my kitchen. 


    -3-4 medium sized butternut sqaush

    -2 large white onions (diced small)

    -3 tbs fresh ginger (minced)

    -2 tbs curry spice

    -2 cans unsweetened coconut milk 

    -salt & pepper to taste


-Cut the squash in half lengthwise, then scoop out the seeds and pulp

-Place the squash cut side up in a deep roasting pan with about 3/4 inch of water

-salt and pepper lightly

-Cover with aluminum foil, and roast in oven at 400 degrees until very tender (approx. 45mins to an hour)

-In a large stock pot soften the onions  in olive oil over medium heat

-Once onions are translucent add ginger and continue to cook until fragrant (about 30 seconds)

-Mix in curry spice until onions and ginger are coated evenly

-Stir in coconut milk then remove from heat

-Scoop the squash away from the skin and add directly to stock pot (try to avoid the skin and veins)

-Return the mixture to the heat and stir until you have a hot consistent mixture

-Add salt and pepper to taste

-Blend the soup mixture using an emersion blender (or regular blender if you do not have one)

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-This soup can be enjoyed with any number of toppings; bacon, croutons, fresh herbs, shrimp,  

  seeds, nuts, or on its own.



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