Different varieties of squash are abun­dant in New Mexico. Many of these varieties were developed by Native Amer­ican tribes. Choose your favorite squash to use in this soup. This is a lighter version of a squash soup, which works better as an appetizer for a big meal. The servings should be small. This soup can be made the day before and re­heated before serving.

  • 1 T. olive oil
  • 4 shallots, chopped
  • 3 cloves garlic, chopped
  • 1 T. chopped fresh ginger
  • 1 c. mirin wine or sweet white wine
  • 4 lbs. winter squash, peeled and diced
  • 3 c. chicken stock, preferably homemade
  • 11/2 c. coconut milk
  • 1 T. curry powder
  • 1/2 t. chile powder
  • Salt and freshly ground black pepper, to taste
  • 1/4 c. crème fraîche or sour cream
  • 2 T. roasted squash seeds or pumpkin seeds, for garnish, if desired

Serves 8

  1. In a large saucepan over high heat add the olive oil and let heat until very hot. Add the shallots, garlic and ginger and sauté for about 2 or 3 minutes. Add the mirin and cook until half the liquid has evaporated, about 3 or 4 minutes. Add the diced squash and stock. Re­duce the heat and simmer until the squash is tender, about 15 minutes. Add the coconut milk and continue simmer­ing for 5 more minutes.
  2. While the soup is simmering, place the curry powder in a small sauté pan over high heat for about 1 or 2 minutes. Add it to the soup when it has finished simmering.
  3. Carefully puree the soup in a blender. Do this in smaller batches. Add the chile powder and season to taste with salt and pepper.
  4. Drizzle the crème fraîche onto the soup. Top with roasted seeds if desired.