Curried Squash Soup Bowl

Name: Curried Squash Soup Bowl
Ingredients: 1 large kabocha squash (6 to 7 pounds); 1/4 cup plus 1/4 teaspoon olive oil; Kosher salt and freshly ground black pepper; One 14-ounce can full-fat coconut milk; 2 small shallots, minced; 4 cloves garlic, minced; 1 tablespoon plus 1 teaspoon curry powder (see Cook’s Note); 1 teaspoon smoked paprika; 1/2 teaspoon ground coriander; 1/2 teaspoon ground ginger; 4 cups low-sodium vegetable broth; 1 tablespoon apple cider vinegar; 1 teaspoon chopped fresh chives