Preheat oven to 400°F. Cut off the squash stem. Cut squash in half lengthwise. Remove seeds and pulp with a spoon. Rub oil on the squash cut side, then sprinkle with salt and pepper to taste.

On a baking sheet lined with parchment paper, place 1) the two squash halves cut side down and 2) the potato (washed and forked). Roast around 1 hour, or until the squash is tender.

Remove pan from oven, and let stand around 10 minutes or until they’re cool enough to handle. Scrape squash flesh from skin with a spoon, and transfer to a medium bowl. Do the same with the potato. Discard both squash and potato skin.

Heat 1 tablespoon of oil in a large pot over medium. Add onion slices. Cook about 4 minutes, until onions are tender and translucent.

Add coriander, cumin, squash, potato, and vegetable broth to pot. Reduce heat to low. Simmer, stirring occasionally, until mixture is reduced and has thickened slightly, about 20-30 minutes.

Remove pot from heat, and puree either with an immersion blender or a traditional blender. To use a traditional blender, very carefully puree small batches of the mixture at a time. Remove the center piece of your lid to allow steam to escape, or place a clean towel over the top, but do NOT enclose the hot liquid with a tight lid. Be very careful, and begin blending on lowest setting. Blend until until smooth, and then transfer back to a pot.

Check to see if you like the consistency, and if it’s too thick, you can add either water or more broth (or heavy cream). If you do thin it, check the taste to determine if it needs any more coriander, cumin, salt, or pepper to balance it out. If necessary, warm it on low until it’s at a good serving temperature.

TO SERVE:

Drizzle Mexican crema over the top (see Note 2), and then add your choice of optional toppings. Make it more “festive” by creating a plate of optional toppings, and allow guests to add their own.

NOTE 1: OPTIONAL ADDITIONAL STEP:

You can use the squash seeds as a soup topping! Toss them with a tablespoon of oil, teaspoon of chili powder and ½ teaspoon of salt, spread them on parchment paper lined pan, and roast at 300 degrees for around 15 minutes (or until they begin popping).

 NOTE 2: MAKING YOUR OWN MEXICAN CREMA:

It’s so easy! Mix one cup of heavy cream with a tablespoon of plain yogurt in a jar, seal it, and let it rest at room temperature for 24-48 hours or so (don’t put it by a cold window!). After it’s set, add a teaspoon or two of lime juice and salt to taste (1/8 teaspoon or so). Pop in the fridge and it’ll continue to thicken. Keeps for 2 weeks in the fridge. Works great anywhere you’d normally use sour cream!