I’ve made a squash soup that is easy because there’s no need for a blender. Plus you can customize the spices to make one batch two ways.

I came upon a recipe for Thai-spiced pumpkin soup at the fantastic blog 101 Cookbooks last year, and loved the results. I use acorn squash without pumpkin, and have a smaller ratio of coconut milk to squash, but one of the great things about this recipe is its adaptability. Add liquid a little bit at a time, and you’ll get the consistency you want.

I knew my kids would not eat anything “Thai-spiced,” however. So I experimented with making half the soup slightly sweet, to play off the idea of that gateway drug — pumpkin pie.

A little pumpkin butter did the trick.
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