Sukhothai Squash Soup
Serves 4
 

Sukhothai is an ancient Thai city littered with decaying pagodas and half-standing temples. While this is not a Thai recipe, the name stuck when I came up with this combination.  Don’t let the Thai curry paste stop you from trying this. You can substitute curry powder in a pinch.
 

1 butternut squash
1 tbsp vegetable oil
1 medium red onion
1 tbsp ginger, grated
2 tsp Thai red curry paste
4 cups chicken stock
2 ripe pears, peeled and chopped
1 tsp salt
2 tsp brown sugar
14  oz can low-fat or regular coconut milk
Fresh coriander, chopped
 

* Cut the squash in half, scoop out the seeds and place cut-side down on an oiled baking sheet. Bake at 375 °F (190 °C) until tender (about 50 minutes). Once it is cool enough to handle, scoop out the flesh and set aside. 
 

* Heat a large soup pot to medium, add the oil, sauté the red onion until tender. Add the ginger and curry paste and sauté 1 minute, stirring constantly. Add the squash, stock, pears, salt and sugar, bring to a boil and simmer for 15 minutes. In a blender or food processor, puree in batches.  Return to soup pot, bring to a simmer and stir in the coconut milk. Cook until thoroughly heated. Serve garnished with freshly chopped coriander.  
 

TIP
You can bake the squash ahead of time and keep it wrapped in the fridge until you’re ready to use it.