I posted about this recipe a few years back and I make it every year with a different type of squash. In my original recipe I was using acorn squash. Most winter squash have about the same flavor and texture with a few exceptions, so they are quite interchangeable.
Here is the recipe I am using.
And here is the curry powder I am using.
The weather is changing, the maple leaves are beginning to turn that means it is squash season. You can use many varieties of winter squash for this recipe, pumpkin and carnival squash are easy to find alternatives.
3 acorn squash, cut in half and de-seeded
1/2 onion, chopped
2 tablespoons avocado oil
1 tablespoon curry powder
4 cups chicken or vegetable stock
1 cup coconut milk
1/2 teaspoon ground nutmeg
salt & pepper
Preheat over to 350 degrees. Bake acorn squash until tender, About 40 minutes.
Meanwhile Add oil to pot, saute onion and curry powder until onion is soft, add vegetable stock and simmer until squash is baked.
Scoop flesh from the squash with a spoon and add it to the broth, simmer together to reduce for about 20 minutes. Transfer to a food processor in portions and blend until smooth.
Return to pan and add coconut milk, nutmeg, salt and pepper to taste. Return to simmer for another 20 minutes before removing from heat and serving.