Curried Squash and Lamb Soup from Soup: A Way of Life by Barbara Kafka

Ingredients

• 2 medium carrots, peeled and cut into ¼-inch (.5-cm) dice
• 2 tablespoons curry powder (East Indian preferred)
• 1 medium onion, cut into ¼-inch (.5-cm) dice
• 1 clove garlic, smashed, peeled, and coarsely chopped
• 2 teaspoons coarsely chopped fresh thyme (or 1 teaspoon dried)
• 1½ cups ½- inch (1- cm) cubes (¾ pound; 360 g) cooked or raw lamb
• 1 tablespoon kosher salt
• Bones from 1 leg of lamb, about 1½ pounds (675 g), Jointed and cut up if possible (remove any shards), or 8 cups (2 l) Lamb Stock
• 2 medium acorn squash, cut in half, seeded, peeled, and cut into 2-inch (5-cm) cubes
• 2½ tablespoons vegetable oil