I happen to know that it freezes well, as I made a big batch to hand out to a few friends who could use the spare time these days.
Curried Coconut Squash Soup
1 tbs. coconut oil
1 small onion, chopped
2 garlic cloves, minced
2 tbs. fresh ginger, minced
1 tbs. curry powder
1 tsp. cumin
1/2 tsp coriander
2 carrots, sliced in half moons
1 medium red kuri squash, unpeeled, cubed (mine was about 3.5 pounds whole, 10 cups cubed)
1 can coconut milk
3 cups vegetable stock
2 tbs. tamari
1/4 tsp. cayenne (optional, for heat)
1/2-1 tsp salt (optional, to taste)
No need to peel the squash- it will puree smooth and you will benefit from the added fiber and time on your hands.
Heat coconut oil in a medium pot over medium heat. Add chopped onion and sauté until translucent. Add minced ginger, garlic, curry powder, cumin and coriander and continue to cook, stirring often, for 1 minutes, making sure not to burn spices. Add carrot and squash cubes, as well as coconut milk and vegetable stock. Turn up heat and bring to a boil, and then down to a simmer for 20 minutes. Check to make sure squash cubes are completely cooked. Remove from heat, add tamari and blend with an immersion blender. Once smooth, taste and adjust seasonings by adding more salt and/or cayenne pepper for heat.
Notes: Other winter squash varieties would work here as well- try buttercup, butternut or blue hubbard.