Squash Soup

Get a winter squash.  My favorite is a big blue Hubbard.  If you are cooking for a crowd, this is the squash for you.  Any winter squash will do and many ripen at a smaller size.  Pumpkins are squash.  The varieties sold for carving are a bit stringier than the sweeter pumpkins and many of the other winter squash.  I have used carving pumpkins for many recipes.  Squash is good for you.  One cup cooked provides 5.74 grams of fiber which is excellent for cleaning out your intestinal track.  Winter squash is also a source of potassium, niacin, iron and beta carotene.

I don't specify quantities in my recipe.  More carrot makes the soup taste more carroty.  More onion, more oniony.  Etc...
 Ingredients:
Winter Squash
Carrots
Onion
Chicken Stock
Canned Coconut Milk
Salt and Pepper

Cut your squash in half, scoop out seeds and drizzle with olive oil.  Add salt and pepper.  Turn halves cut side down in a baking pan and bake at 350 degrees until tender.  Scoop out flesh.  While the squash is baking, dice a sweet onion and saute in olive oil or butter.  Add a bit of garlic if you like.  Cut up some carrots and add to the saute.  Add chicken stock - enough to cover the carrots easily, bring to simmer and cook until the carrots are tender.  Puree the squash and the onion-carrot mixture.  Blend all together and return to the stove.  Salt and pepper to taste.  You might add a little ground nutmeg.   Just before serving stir in coconut milk.  Don't let the soup boil once you have added the coconut.  Put as much is as you want.  Serve.  This is comfort food.