INGREDIENTS:

• 2 packages (10 ounces each) frozen mashed winter squash, thawed
• 1 can (14 ounces) light coconut milk
• ½ cup chopped onion
• 1 tablespoon coarsely chopped fresh jalapeño, or more or less to taste
• 1 teaspoon chopped garlic
• 1 teaspoon coarse salt
• 2 teaspoons curry powder, preferably Madras
• 2 tablespoons fresh lime juice
• ½ cup plain yogurt
• 1 tablespoon torn fresh cilantro leaves (optional)

DIRECTIONS:

1. In blender or food processor, combine the squash, coconut milk, onion, jalapeño, garlic, and salt. Blend or process until mixture is smooth and creamy.

2. Sprinkle the curry powder into a large saucepan. Heat over low heat until curry powder releases its aroma, about 30 seconds. Cool slightly. Add the squash and coconut milk mixture. Heat over medium heat until mixture begins to boil, about 8 minutes. Stir in the lime juice and ladle into bowls.

3. Garnish each bowl with a swirl of yogurt and a few cilantro leaves.

SERVES 4