Squash Soup

With a side salad and some take-and-bake bread, perfect on a chilly winter night.

I sauteed some onions and garlic until sizzling, added chicken stock and coconut milk and the leftover sweet potatoes.  Some baked acorn squash and spices: curry powder, salt and pepper, and ginger.  It all simmered together for a half hour and then I mashed it into a think, chunky consistency.