I love stews, soups and chowders and this sweet and spicy fish soup is great for cold or hot weather. The squash fills in for a potato, and with the bacon and coconut milk, you'd never know you're not eating a dairy based chowder.
I used Pacific wild cod, which is a great cold water fish that will hold up in your soup. Be sure to ask about how the fish is caught - for cod look for wild caught, bottom longline, jig or trap* - as methods like trawling are ruining the sea floor and cause a lot of collateral damage. Cod also only has about 89 calories per serving, but almost 20g of protein and tons of omega-3's.
In a large dutch oven chop 3-4 slices of bacon and brown, draining any excess fat. Add a diced onion, a diced bell pepper, 1 small peeled and diced delicata squash, 2 tbs curry powder, a little salt and pepper - saute for about 4 minutes, adding olive oil if needed. Add 1 can coconut milk and about 16oz (+/-) vegetable broth. Bring to a boil and add fish, making sure each piece is cut to about the same size so it will cook evenly. Simmer until fish is done and squash is tender. Give it a squeeze of lemon before serving.
*source: Monterey Bay Aquarium Seafood Watch