Curried Squash Soup

It’s a great night to go orange and your local farm stands still has a lot of squash to choose from for this tasty curry soup. Heat a few tablespoons of vegetable oil in a large soup pot before adding two peeled and chopped squash, a chopped onion, and some freshly ground black pepper.

After ten minutes add about six cups of chicken stock or enough to cover your squash, as well as a couple of heaping teaspoons of Thai red curry paste. Bring to a boil, add a can of coconut milk and simmer for at least 30 minutes. Add salt and Sriracha to taste in addition to more curry paste if needed. Puree with a stick blender or food processor, if it’s too thick you can always thin it out with some more chicken stock. Serve topped with crispy spiders.