Recipe adapted from directions and shopping hints from Molly at Farmer's Market.
Molly's October squash soup
winter squash, peeled and diced (I used butternut and delicata)
Saute onion, garlic, and ginger in olive or coconut oil. Add the squash, cook until everything smells nice and the squash is a little bit browned. Deglaze the pan with a little wine (I used rice wine), then add
diced tomatoes (canned or fresh, I used canned because tomatoes were $4/box)
coconut milk (I used about 1/2 can)
hot stock (I used vegetable stock, you could use chicken stock)
Bring to a boil then simmer covered for a long time until everything is well cooked and soft. Next time I'll blend the soup so that it's a puree, but we ate it tonight without doing that, and it was still delicious - much, much better than last year's bland pumpkin soup attempt. I'm sure it was the coconut!