This week has been a little bit insane, and it’s aiming to be only more so until November hits on Sunday, so bear with me these last few days of Vegan MoFo 2009. I tried…but, well, last year was a bit more successful on the daily posting side of things.

Lately I’ve been making a lot of soup–it goes a long way, is cheap, filling, and absolutely satisfying with a slice or two of bread and a nice little salad on the side. The current soup is a mash-up of butternut squash, acorn squash, Indian spices, and coconut milk. It’s a little spicy and hearty, squashy and coconut milky all at the same time–a blend of flavors and textures that I really enjoy. If you have the time, straining the soup will help take out any little bumps and squash pieces in the soup, but I don’t mind them so I just whir it through the food processor and leave it at that.

Curried Winter Squash Soup

1 medium-small butternut squash, roasted
2 acorn squash, roasted
1 tbsp vegetable oil/olive oil
1 onion, chopped
4 cloves garlic, minced
2 tsp hot curry spice
1 tsp cumin
1 tsp corriander
1/2 tsp salt
1/2 tsp tumeric
1 can coconut milk
1 c water (or more if needed to thin the soup)

Saute the onion until translucent, approx. 5-7 minutes. Add the garlic and spices, cook for 1 minute until fragrant. Remove from heat.

Scoop the roasted squash flesh into a food processor. Add the onion-garlic-spice mixture. Add the coconut milk and water and blend until smooth. Add more water as needed.

Pour into a pot to reheat. Serve with bread & a salad or side of your choice.

Makes 8-10 servings.