Curried Coconut Butternut Squash Soup
2 small butternut squash
2 cups water
1 can lite coconut milk
1 TBSP olive oil
1 inch piece of ginger; peeled and grated
1 clove garlic; minced
2 tsp garam masala (I make my own and use it in all sorts of Indian dishes. Here is a link to a good recipe)
salt to taste
cayenne to taste
Cut the top and bottom off the squash. Slice in half and scrape out the seeds. Salt the inside of the squash sparingly. Place in crockpot insert and add 2 cups of water. Cook on high for two hours, or until squash is easily pierced with a fork. Remove from the crockpot and allow to cool. Reserve leftover water from crockpot in a measuring cup. Once cool enough to handle, scrape flesh into a blender and discard peel. Add enough of the reserved water so the squash blends easily into a smooth puree. Set aside.
In a medium stock pot heat olive oil, ginger, and garlic on medium high until it just begins to sizzle and become fragrant. Add the garam masala, and saute another 30 seconds. Carefully add squash puree, and coconut milk. Stir until all ingredients are combined. Add salt and cayenne to taste. Cook on low until heated through. Serve immediately.