Coconut Curry Kobocha Squash Soup

1 med. kobocha squash

3-4 med. sweet potatoes

1 lg. red onion

extra virgin olive oil

fresh ground garlic sea salt

finely ground black pepper

2t curry powder

1T pumpkin pie spice

½ 13.5oz can coconut milk

Cut the squash in half.  Scoop out the seeds.  Cut in pieces and put into a big mixing bowl.  Rough peel and cube the sweet potatoes.  Immediately, put them into a bowl or pan with enough salted water to cover them.  Rough chop the onion and put that in the bowl with the squash.  Drain, rinse and dry the sweet potatoes.  Put them with the other vegetables.  Drizzle with olive oil, then sprinkle with salt and pepper.  Move them all around a little to coat and distribute the seasonings.  Roast in a 375° 30 minutes or a little longer, checking them halfway and move them around to ensure they're all still coated in the seasoned oil, and getting done well.

When they're slightly browned and cooked they're done.  Let them cool a half hour or so.  Peel or scrape the squash out of the shells, into a 5 qt. pot.  Add the other vegetables, seasonings and mash with a potato masher, then add a cup or two of water.  Simmer about 10 minutes, the cool again.  Put this in your blender, ⅓ at a time.  Pour into another big pan, stir, check flavors and add whatever is needed.  Stir in coconut milk, half a can at a time.  After the first addition, if everything has come together well, you can stop, or add the rest.

Heat, just to a little bubble, and serve.  This recipe makes a big pot of soup.  I think this would freeze well, but people also appreciate getting containers of it as a surprise when you go to visit them.  Top with a little sour cream, a sprinkle of pine nuts or sunflower seeds. . .Lin