Since this was a throw-together recipe that I won't be posting about, I'm going to describe how I made it here =). This was very simple and was really yummy if I do say so myself.
Roasted Winter Squash Soup
Makes 2-3 quarts
2 to 3 medium-small winter squash
1 teaspoon olive oil
2 cloves garlic, chopped
1 dried red chili, split
1/2 cup coconut milk
2-4 tablespoons heavy cream
1 cube vegetable bouillon
1-2 teaspoons fish sauce
water, as much as needed
salt to taste
1. Prepare squash (I used all 3 from the previous photo) by halving
them, then roasting them cut side down in an inch of water at 400
2. Saute garlic and red chili in olive oil for 1 minute in a large pan or pot.
3. Add coconut milk, cream, vegetable bouillon, fish sauce, and the roasted squash broken in large chunks. Cook for 5 minutes.
4. Add 1-2 cups of water to the pan, remove from heat, and puree with an immersion blender. Add more water if needed to reach the consistency you want. Lastly, salt to taste and enjoy!