Thai Squash and Potato Soup -- delish and vegan

Identify this squash and you could win a fabulous prize!

Our garden yielded some surprises this summer, including cantaloupe and a mystery winter squash. Let this be a lesson to all of us -- if seeds go into your compost bin, the unexpected may pop up. It's easy enough to spot the (numerous) volunteer tomato plants that cropped up, but cantaloupe and squash appeared in beds where we had intentionally planted viney squashy things and I don't know their leaf patterns as well. Where I thought we would get sugar baby watermelons (which we did), we also got some delicious and yet unidentifiable tender-skinned, sweet squash (winter squash, I think, or maybe a more firm fleshed, interesting summer squash) that I thought would pair well with coconut milk. I was right! I used it in the recipe below. You can use patty pan or delicata squash with the skin, or butternut squash without the skin and I expect it will be equally divine.

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Thai Squash and Potato Soup

2 volunteer winter squash of indeterminate variety with edible skin (kind of delicata-ish, but not the right shape), cubed -- you can use ~2 cups any type of winter squash
2 medium potatoes washed and cut into chunks
1 red pepper that you need to use up before it turns into compost (ha ha), cut into medium-sized pieces
1 can of unsweetened coconut milk
1 cup of vegetable broth
~tablespoon of olive oil
1 clove of garlic, chopped
1 tablespoon curry powder
1/4 teaspoon of cayenne pepper (or to taste)
salt to taste (my broth had salt so I didn't need any additional)

Saute all the vegetables in the olive oil in the bottom of a stock pot for a few minutes. Add all the liquids and spices. Bring to a boil, reduce heat and cover. Simmer for about 15-20 minutes until the potatoes and squash are easily pierced by a fork (or the consistency you like). It would have been really good with some cubes of tofu too.