Last December my husband I spent Christmas with our son who works on the north island of New Zealand. We met some wonderful people and spent Christmas with the Brookes Family of TeKuiti in Kings County. This recipe is one that Karen Brookes shared with me. Karen calls this Pumpkin Soup because in New Zealand all types of squash are called pumpkins. The recipe is a little different as if contains both ginger and coconut milk. You can make this soup with Butternut, Turban or Hubbard squash or even use a pie pumpkin I made it using a big blue Hubbard squash for the staff at the health unit. Karen it was a big hit so thanks again.
Kiwi Squash Soup from New Zealand
2 tbsp. olive oil
1 large onion
2 tsp. mild curry powder
5 cups chopped squash
1 medium apple, diced (I left the skin on)
1 large tomato, diced (I left the skin on)
4 cups of chicken stock
5 cm chunk of ginger
1 can of coconut milk
1 carrot (grated- for cooking and a small amount remaining for a garnish)
1. Put olive oil in a large saucepan. Add chopped onion and cook over low heat for 10 minutes, stirring occasionally until the onion is soft and golden.