Here is a local favorite--a curried Zucchini soup with coconut that we found in Molly O'Neill's fantastic year-round cookbook "A Well-Seasoned Appetite", which is great because it pays attention to the foods that each season delivers to the produce department. You'll probably like it even if it isn't as cold as it is here.

1 teaspoon olive oil
1 medium onion, chopped
2 cloves garlic, chopped
4 medium zucchini, cut into 1/2-inch dice
1 teaspoon ground cumin
1/2 teaspoon turmeric (dried, ground)
Pinch cayenne
1-1/2 teaspoon kosher salt
Freshly ground pepper to taste
1-1/2 cups chicken broth, homemade, or low-sodium canned broth
1/2 cup unsweetened coconut milk

herb mixture:
2 teaspoons chopped fresh cilantro
2 teaspoons chopped fresh mint
1/2 teaspoon grated orange zest

1 teaspoon grated unsweetened coconut

Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 5 minutes. Add the zucchini and cook for 5 minutes more. Stir in the cumin, turmeric, cayenne, salt, and pepper. Stir in the broth and coconut milk. Bring to a boil. Reduce the heat and simmer until the zucchini is soft, about 25 minutes.

Scrape the soup into a blender and process until smooth. Pour into a saucepan and heat over low heat until just hot.

Combine the cilantro, mint, and orange zest in a small bowl. Divide the soup among 4 soup bowls. Sprinkle with the grated coconut and then the herb mixture. Serve immediately and try to eat slowly.