the inspiration: I'm putting a Thai spin on my Butternut Squash Soup: The butternut squash is roasted in the oven, then simmered in a pot with an aromatic mixture of lemongrass, ginger, leeks, onion, shallots, garlic and curry powder. Coconut milk is added to to the stock, and it's all blended down with an immersion blender. Another kicker is that I top the soup with crème fraîche and chopped pistachios, or even crumbled gingersnaps.