Curried Squash Soup with Green Garnish


Meg made this soup the other night for her and Pete. It will work equally well whether you have the pie pumpkin or kuri squash in your share. Mix the left over green garnish with eggs and cheese to make a frittata for a second evening's meal.

1 winter squash, such as pumpkin or kuri, peeled and sliced thin
2 pinches sea salt
1 15 oz can coconut milk
2 pinches yellow curry powder
salt and pepper to taste

For garnish:
1 TB sunflower or olive oil
1 large leek, sliced thin
1 clove garlic, minced
1 bunch mustard greens, washed, dried and chopped fine
salt and pepper to taste

Steam squash, sprinkled with salt, in a large pot over medium heat, until soft. Puree with coconut milk, curry powder, salt and pepper. Taste and adjust seasonings.

While squash is steaming, heat oil in a large heavy-bottomed skillet over medium heat. Add leeks and garlic and saute, stirring frequently, until leeks are translucent, about 5 minutes. Increase heat to medium-high and add mustard greens, salt and pepper. Saute, stirring frequently, until mustard greens turn deep green, about 5 minutes, decreasing heat if necessary. Taste for seasoning. Ladle hot squash soup into bowls and garnish with the sauteed greens.

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