Coconut Winter Squash Soup

This soup is like a dose of winter sunshine. I learned this recipe from my pal Kaley. Before watching her prepare this soup, I would have written it off as "too labor intensive". Nothing could be farther from the truth. There are many steps listed here, but each one is easy and quick. There is a bunch of wait time, though, so plan ahead. You'll need to start this an hour and a half before you want to eat.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 1  butternut squash (acorn would work perfectly fine)
• 3  onions, diced
• 2  tablespoons olive oil
• 2  tablespoons brown sugar
• 1⁄8 teaspoon pepper
• 1⁄2 teaspoon curry (adjust for personal preference or use nutmeg)
• 6  small potatoes, diced
• 6  cups broth (chicken or vegetable)
• 1 (14 ounce) can coconut milk

Directions

1. Turn oven to 350°F
2. Rinse the squash. Prick with a knife several times. Stick it in the oven for a hour and forget about it.
3. In a dutch oven, heat oil over medium heat. Add onions, sugar, pepper and curry. Reduce heat and cook for 30 minutes, stirring once or twice. The goal is to caramelize the onions.
4. Add the diced potatoes to the onion mixture and cover.
5. Remove the squash from the oven. Slice off each end. Cut into 2 halves and scoop the seedy pulp out. Turn onto the cut sides, then peel the rind from the squash. It should come away easily.
6. Chop the squash into 1 - 2" cubes. Add to the onion and potato mixture.
7. Add the broth and coconut milk. Cover and bring to a boil. Reduce heat and simmer for 15 to 20 minutes or until the potatoes are tender.
8. Turn heat off. Let stand for a couple of minutes to cool slightly. Process the soup through the blender in batches. (It takes 3 batches to get this recipe through my blender.) Have a large bowl ready to catch the blended soup.