pecunium

Prepare the squash the same way, or chunk it and roast it, then puree. Roast some chilies (we like red Corno di Toros, but poblanos or red Anaheims would work too). Peel them and puree. Use chk or veg stock instead of cream. You can also add coconut cream if you like. Season with garlic, salt, pepper, a bit of lime juice and cumin to taste. Garnish with cilantro and a dollop of sour cream if desired.

We've gotten soup haters *and* squash haters to swoon over this soup.