The mild flavor of the squash is sparked with the curry and ginger. A splash of vinegar adds tang and gusto. This soup is very good hot or cold, and makes a great leftover.
Ingredients:
2 cups diced onions
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons curry powder
2½ cups stock of choice
2 cups cubed potatoes
5 cups squash, cut into ¼-inch thick half circles
1½ teaspoons sea salt
2 tablespoons fresh chopped cilantro (optional)
1 tablespoon cider vinegar
1 cup coconut or almond milk
¾ cup plain yogurt
Directions:
1. In a covered soup pot on medium heat, sauté the onions in the oil until translucent, about 10 minutes. Add the garlic, ginger, and curry powder and sauté for 1 minute, stirring constantly. Add the stock, potatoes, squash, and salt. Cover the pot and bring to a boil; then reduce the heat and simmer for 10 minutes.
2. Add the cilantro, if using, and continue to simmer until the vegetables are very tender, another 5-10 minutes. Stir in the milk and yogurt and remove from heat; stir in the vinegar. In batches in a blender, puree the soup until smooth.
3. Reheat gently, or refrigerate for at least 30 minutes if you a want a chilled soup.
4. Serve topped with a dollop of yogurt and a smidgen of cilantro, scallions, or chives.
Serves 4-6