2 pounds delicata squash
1 tablespoon butter
1 medium onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
3 cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 can coconut milk
Salt and pepper to taste
Half a lemon
Sour cream, chopped scallions, and fresh cilantro for garnishing
Remove the stem and skin of the squash, then cut in half. Scoop out the seeds and innards. Chop into half-inch slices, then cube.
Melt the butter in a medium sauce pan over medium heat. Add the onion, bell pepper, and garlic, and sauté until translucent, about 5 minutes. Add the spices with the cubed squash and continue to stir. Put a lid on the pot and cook for 2 minutes more. Add the coconut milk and 3 cups of water and stir.
Bring the soup to a boil then turn down the heat to low and let it simmer until the squash is tender, about thirty minutes. Add salt and pepper and a lemon squeeze. Allow soup to cool. Use an immersion blender or a regular blender to puree until smooth. Add toppings if desired.