Squash Soup

The gentle kiss of curry warms this soup, especially in winter months. In summer, we like to serve it cold with plain yogurt or cream on top.

- 2 whole butternut squash
- 3 cups chicken stock
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 4-6 tablespoons SchoolHouse Kitchen^® Coconut Citrus Vinaigrette
- 1 teaspoon fresh ginger, minced
- ¼ teaspoon nutmeg
- ¾ cup heavy cream
- 1 crisp piece of bacon
- salt and freshly ground pepper, to taste

Preheat oven to 400°F. Bake the squash whole in a hot oven until it is soft. Remove the seeds, and scrape the squash out of the shell and mash in a large pot. Pour in the stock, the Coconut Citrus Vinaigrette, the ginger, nutmeg, and the cream. Add more stock to reach desired consistency. Add salt and pepper to taste. Bring to a low simmer and serve. [You can use an immersion blender for a smoother consistency, if desired.]

Garnish the soup with crumbled bacon.

Serves 4-6