I’m in Uganda right now and we’re just coming out of winter. There’s a lot of squash, the dark green with the orange flesh. What do you do with a big squash? You make some soup…

Winter squash soup

1T neutral oil

6c winter squash

1c red onion

1 head garlic

Salt/ pepper

1T neutral oil

1t Oregano

1t Thyme

1c potato

1c carrot

2″ ginger

1T miso paste (optional)

1c coconut milk

1/2t Nutmeg

1/2t Turmeric

Toppings of your choice…

Deseed your squash (about 6cups) then cut it into large chunks and place on baking sheet. Cut 1c purple onion in quarters, add to sheet. Cut off the top of one head of garlic, drizzle with little oil and place face down on the baking sheet. Drizzle squash and onion with a little oil, salt and pepper. Roast in a hot oven until soft (400F). Mine took about 45 minutes but if you cut your pieces smaller it will roast faster.

In the meantime, peel your potato and carrots (I saved my peelings to make fried bits to sprinkle on top of the soup). Cut them into small chunks and set aside. Peel 2″ of ginger, cut into smaller pieces and set aside.

When the squash is roasted let it sit for a little bit (10-15 minutes) to cool some then remove skin if you didn’t peel before roasting (I did not peel mine). Cut into large chunks, set aside.

Break up the onions with your hands and remove the garlic from the skins, set aside.

In large pot add 1T neutral oil, when the oil is hot as 1t Oregano and 1t Thyme. Stir constantly until it blooms. When you can smell it at the potatoes of carrots. Stirring to coat all evenly. Then add water until the pot is half full, stir in 1T miso paste (optional).

Add in the onion, garlic, and squash, mixing well. Add more water if needed to make sure all the vegetables are covered. Bring to a boil then summer for 18-20 minutes.

Blend to make smooth soup, returning to pan.

Add 1c coconut milk, 1/2t Nutmeg and 1/2t Turmeric to Blender and pulse to clean out the leftover squash in the Blender. Add to soup, bring to boil and dinner 3-5 minutes. Adjust salt to taste.

Serves about 6.

Serving suggestion:

Roast the seeds with five spice (or your favorite spice blend), red pepper flakes, and green onions.

You could also add fried peelings, drizzle olive oil, french fried onions, avocado, salsa… it’s your soup, put whatever you want on there. It’s a little bit sweet so I like to add something a little spicy.