Some cool Soup recipe images:
It came out pretty well, even though I skipped the chestnuts.
curried sqash & coconut soup
Image by tiny banquet committee
An old photo but I just found the recipe in a kitchen notebook that had gone missing. There are loads of similar curried squash soup recipes out there with various other ingredients (many have carrots as well as squash, etc.); I improvised this one based on the ingredients I had. If you have an apple, it might be nice to peel it, chop it and add it along with the squash.
3 tbsp. peanut or vegetable oil or coconut oil
1/2 medium red onion, finely chopped (you could use a white or sweet onion instead)
2 cloves garlic, finely chopped (remove green shoots first if there are any)
1 hot red chile, seeded and finely chopped
1 small butternut squash, peeled, seeded and cut into 1" cubes
2 tsp. hot curry powder, or to taste (I think I used two rounded tsps.)
fine sea salt to taste
3 rounded tbsp. shredded unsweetened coconut
3 cups water
1 can low-fat coconut milk (you can certainly use regular if you don't mind the calories)
2 tsp. apple cider vinegar
fresh ground pepper to taste (pink peppercorns are great in this if you have any)
necessary equipment: an immersion blender
Heat the oil in a large soup pot over medium-high heat and sauté the onion, garlic and chile until they're soft but not browned. Add the squash and all remaining ingredients except the apple cider vinegar and the pepper. Bring the soup to a boil and then cook it at a simmer for approximately 35 minutes, or until the squash is very, very tender. Remove the soup from the heat and purée it with an immersion blender. Stir in the apple cider vinegar and fresh ground pepper to taste, and additional salt if needed. If the soup is very thick, add more water and simmer it, stirring, until the texture is to your liking.