1 small butternut squash, pumpkin or other winter squash

1 c. chopped onion

2 t. oil

5 c. chicken or vegetable broth

2 T. molasses

1 t. curry powder or 2 T. red curry paste

¾ t. salt

1/8 t. cayenne or more to taste

⅔ c. half and half or coconut milk

Sliced red sweet or chili peppers for garnish

Mix onions with oil and spread on pan around squash. Roast at 425 45 minutes or until tender. Scoop out pulp, measure about three cups, and add with rest of ingredients to heavy pot. Bring to boil and simmer 5 minutes. Puree in blender and return to pan. Add half and half or coconut milk and warm until heated. 

Serve with a drizzle of Sriracha or coconut milk, sliced red chilis, crumbled crisp bacon if you have meat eaters in the house, or chopped parsley or cilantro if desired. 

                                                                                    ©Kate Jerome 2019