I finally used the other half of the carnival winter squash.
Curried Potato Squash Soup (makes 3 to 4 bowls)
1 onion
1 carrot
1 russet potato
1 sweet potato
1/2 carnival winter squash (CSA Week #14) *
1 1/2 cups vegetable stock
3/4 cup coconut milk (reserve a tablespoon for garnish)
1/2 cup water
1 teaspoon curry powder
1 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon ginger powder
Sunflower oil
* Split and de-seed the squash. Place cut side down in a baking pan and fill with water halfway up the side of the squash halves. Bake for 40 minutes at 350. Scoop out the squash and mash well. Save the other half for another dish.
Dice the onion. Sauté onions in the soup pot in sunflower oil until soft. Peel and cut the carrots and potatoes into chunks and add to onions. Add the stock, coconut milk, water and spices. Bring to a boil and cook until everything is soft. Add the squash and puree using an immersion blender until smooth. Taste and adjust salt.
Garnish with a swirl of the coconut milk. Enjoy!