It took us several tries to get this soup just right, but when we hit on the idea of using a sweet potato to keep it from tasting watery, the results were creamy and luscious. Tear-shaped kuri squash have a rich, reddish-orange color and nutty flavor—perfect for spicy dishes.
1. Heat oven to 350˚F. In center of each squash quarter, set 1 onion quarter and 1 garlic half; drizzle with 1 tsp. oil, and season with salt and pepper. Wrap in foil, and place on baking sheet along with potato. Bake 1 hour, or until squash and potato are soft. Cool 20 minutes, or until easy to handle.
2. Heat remaining oil in large stockpot over medium heat. Coarsely chop onion quarters, and add to oil with garlic halves. Sauté 4 to 5 minutes, or until onion is soft. Add ginger and curry, and cook 30 seconds, or until fragrant.
3. Scoop squash and sweet potato flesh into pot, cover with 6 cups water, and season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Remove from heat, and purée squash mixture in blender or food processor until smooth. Stir in orange juice and nutmeg. Season with salt and pepper, and garnish with pinch of chopped chives.