With dropping fall temperatures, we are looking for comfort foods and anything with pumpkin spice.

This recipe features Red Kuri Squash. You can find this gourd at the grocery store or local farmers’ markets. Red Kuri squash is a thin-skinned orange-colored winter squash, a cultivated variety of the species Cucurbita maxima. It looks like a small pumpkin without the ridges. Inside the hard outer skin is a firm flesh that provides a delicate and mellow chestnut-like flavor.

Once cooked, the skin softens and can be eaten too. Red Kuri squash is a good source of fiber. It also provides vitamin A and vitamin C, some of the B beta-carotene. This squash is perfect with fall spices in this comforting soup.

Ingredients

• 1 Red kuri Squash, medium sized
• 2 T unsalted butter
• 3/4 t salt
• 3⁄4 t Pumpkin pie spice
• 1⁄4 t cayenne pepper
• 1 small Vidalia onion or half of a larger one
• 2 garlic cloves, minced
• 1 t Indian curry powder, chopped
• 1 can coconut milk
• 2 2/3 cups vegetable or chicken broth
• 1⁄4 t nutmeg
• Toasted pumpkin seeds
• Plain coconut yogurt
• Additional nutmeg for seasoning

  Place squash on a baking pan with parchment and cook at 375 degrees for 1 hour. Set aside to cool. ( can bake the squash a day early to save time)Once cooled cut squash in half with sharp knife and spoon out seeds. Can scoop out the flesh and place in a bowl.

  In a medium stockpot add butter and melt. Add onion and garlic and cook for 2-3 minutes without browning. Add curry powder and cook for another minute. Stir in coconut milk and bring to a low boil. Be careful not to let milk scald.

  Add squash flesh to coconut milk. Mix in salt, pumpkin pie spice, vegetable broth and 1⁄4 t nutmeg. Bring to a boil then simmer and cover for 20 minutes.

  Use an immersion blender to liquify soup. Should be a cream consistency. Can add additional vegetable broth to thin if needed.

  Ladle soup in bowls and top with a dollop of yogurt, pumpkin seeds and a pinch of nutmeg.