Spicy Winter Squash Soup

1 lg. butternut squash

2T coconut oil

2 LG cloves of garlic - minced

2 LG purple shallots - sliced

1" cube of fresh ginger - grated

1/2t pumpkin pie spice

1/2t-1T curry powder - (to taste)

1/2t Himalayan pink salt

1/2t finely ground black & red pepper

water

1T brown sugar or honey

1-2T chicken soup base

1c sour cream

Peel, scoop out the seeds and cube the squash, putting it into a 5qt, heavy-bottomed cooking pot with coconut oil.  Heat over low, stirring to coat the squash.  Stir in the next 7 ingredients and slow-simmer, covered, adding a couple cups of water when it starts to sizzle.  Continue to simmer, covered, another hour ±.

When the squash is soft, mash everything with a potato masher (or puree' in a blender).  Stir in 4-6 cups of water, then taste to see if the seasonings need to be corrected.  (If you prefer a thicker soup, make a paste of 1T+ of flour or cornstarch with a little cold water.)  Stir into the soup.  Bring to a boil to thicken, while stirring, then cover and turn off the heat.  Let stand 5 minutes then stir in the sour cream.  Serve with garlic croutons, roasted sunflower seeds and/or dill. . .Lin