Curried Butternut Squash Coconut Bisque

1 med. Butternut squash peeled seeded and cut into chunks

1 med. Onion cut into chunks

1 med potato, peeled and cut into chunks

¼ (more or less) cup olive oil

½ tsp ground ginger

3 cloves garlic chopped fine

¼ tsp white pepper

1 tbsp onion powder

1 tsp salt

1-2 Tbsp madras curry powder (depending on how hot you want it)

Combine the above in a heavy bottom pan over med-high heat until onions begin to clarify and a bit of brown crust appears on the bottom of the pan.

Deglaze the pan with 1½ cups unsalted vegetable stock. Then add enough stock to cover the vegetables and simmer until the they are tender. Taste for seasoning. The stock should seem a little too spicy (the coconut milk and cream will cool it down considerably).

Remove all vegetables and a bit of the stock and liquefy in a blender, or use an immersion blender to smooth the soup.

Add:

 1 can coconut milk and 1/3 cup light cream (for vegan version substitute the cream from another can of coconut milk for the cream)

Pinch of cardamom (opt)

Return soup to a simmer. Serve hot. Garnish with dried dill weed.

You can make this soup with pumpkin, or sweet potatoes as well, but the squash gives a better consistency. As with many soups, it will get better after a day in the refrigerator and a re-heating.