Heya everyfluff :)
 Ghosty and  Kuraiko are together for a few days again... and of course we have some nice stuff for you.
Today it's a completely homemage autmn soup, made from Red kuri squash (or as we call it here Hokkaido squash), carrots, fresh ginger, coconut milk and lots of roasted vegetables.
Warming and hearty.

Ingredients
~1,3-1,5 kg Hokkaido squash (before processing)
~800g carrots
1 red onion
2 garlic cloves
1 piece of ginger (~1cm thick)
~300-350ml coconut milk
1 slice of celery
1 leek
1 piece of parsnip (~3cm thick)
Olive oil
Salt, pepper
Freshly grated nutmeg
Good Curry powder (We used Ingo Holland Mango Curry and Curry Anarpurna)

Preparation
Preheat your oven to ~200°C.
Wash the Hokkaido squash, dry it, cut it in half and scrape of the seeds. Sprinkle a bit of olive oil on a baking try with aluminum foil or baking paper, then place the squash face down and roast it in the oven for ~35-45minutes. After it's done it should be soft and lightly roasted. Cut the Hokkaido into cubes (which will be much easier than cutting it raw). The advantage of the Red kuri squash is that it can be eaten with the skin.
During that time in the oven, peel carrots, celery, parsnip, ginger, onions and garlic.
Cut 2 of the carrots finely and the rest into half slices. Chop onion, one of the garlic cloves (leave the other one intact), celery and parsnip finely. Clean leek and cut it finely as well
In a large pot, heat up a good splash of olive heat, then put in the finely cut carrots, parsnip, onions, leek and celery and roast it. Now and garlic, ginger and the rest of the carrots. Continue to fry until brown residue starts to form up at the bottom of the pot. That's where your taste will come from :3
Deglace with a splash of water or broth, then add the Hokkaido squash and fill your pot with water.
Cook for about 30-45 until everything is soft.
Remove the intact garlic clove (or don't if you want it to taste more garlicky) and use and immersion blender to puree the soup until the desired level of smoothness is archieved.
Make it smooth or leave some of the pieces intact, it is your choice. :)
Add the coconut milk, stir it in, then season to a nice, slightly spicy taste with salt, freshly ground pepper, nutmeg and your good curry powders.

Serve with some fresh baguette and another splash of coconut milk and please enjoy your meal. :)