Curried Squash Bisque

Curried Squash Bisque

1 t hot madras curry powder

¼ t cayenne pepper

1” piece of fresh ginger root, peeled

½ stick cinnamon

½ t dried orange peel

12 oz diced butternut squash

1 (13.66 oz) can of light coconut milk

Salt and pepper to taste

1. In a 2 quart sauce pan or a deep sided frying pan, dry roast the spices on medium heat until the curry just begins to smoke.

2. Add the squash and the coconut milk.

3. Bring to a boil. Cover and reduce the heat to medium low. Cook until soft. 10-15 minutes.

4. Remove the ginger root and cinnamon stick. Discard.

5. Puree squash mixture with an immersion blender (or blender, or Cuisinart…)

6. Check and adjust the seasonings. Add salt and pepper as needed.

Makes about 3-4 Cups.