Thai Chicken and Squash Soup

Preheat oven to 400F.

Add the cubed squash to a gallon Ziploc bag. Add 1-2 Tablespoon(s) of olive oil, 2 teaspoons of the salt and the pepper and shake to coat. Take a baking sheet and spray with non-stick cooking spray (like PAM or equivalent) and spread the squash pieces out on it. Bake at 400oF for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.

Sprinkle chicken with salt. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add chicken and cook, stirring occationally, until browned, about 5 minutes. Transfer chicken to 5-or-6-quart slow cooker. Heat remaining 1 teaspoon oil in skillet over medium heat. Add onion, garlic, and ginger; cook, stirring occationally, until onion is golden, 3-4 minutes.

Remove skillet from heat. Stir in curry paste and cardamom. Transfer onion mixture to slow cooker. Stir in squash and broth. Cover and cook until chicken and vegetables are fork-tender, 3-4 hours on high or 6-8 hours on low.

About 20 minutes before cooking time is up, stir coconut milk, brown sugar, and hot curry powder into slow cooker. Cover and cook on high until mixture simmers and flavors are blended about 15 minutes.