Prepare Curry-Spiced Butternut Squash Recipe. While squash is roasting, brown prosciutto in olive oil over medium-low heat until crisp. Drain on a paper towel lined plate and set aside with other prepared garnishes. Prepare spice mix.
In the same skillet the prosciutto was cooked in, add leeks and cook over medium heat, stirring occasionally, until leeks are softened and beginning to brown at the edges. Add garlic and ginger to the skillet, reduce heat to medium-low and continue to cook until garlic and ginger are fragrant, about 2 minutes.
Add chicken stock to the skillet and stir to loosen any browned bits as stock comes to a simmer (adjust heat back to medium if necessary).
Pour contents of skillet into a 3-4 quart pot, add butternut squash, coconut milk, salt, and pepper, and bring to a simmer, stirring to combine. Simmer for 2-3 minutes to meld flavors. Taste soup and add spice mix as needed to suit your taste.
Now is the time to mash, puree, or blend the soup to desired consistency. Our preferred texture is mostly smooth with a few small pieces of squash, so I use a hand held immersion blender right in the pot, though you can use a blender, potato masher, or food processor to accomplish the results you desire. If removing the soup from the pot, do so carefully. Once the consistency is right, return the soup to the pot and bring back to a simmer, adjust spice, salt, and pepper to suit your taste just before serving. More stock or coconut milk can be added to thin soup as well.
Divide into bowls and garnish with crisp prosciutto, radish, and kale. Serve hot.
Notes
Note: Already free from gluten and dairy, this recipe can easily be made vegetarian or vegan with the substitution of vegetable stock and eliminating the prosciutto and butter.
Like any soup, this recipe will be slightly different if using less butternut squash than the 4 cups indicated or a store-bought curry powder.
An extra note about leeks: The best way to wash all the dirt and sand out of leeks is to chop them before washing them, then use your fingers to separate the smaller pieces while running cold water over the leeks to rinse them well.