roasted squash soup
1 medium sized squash (I used butternut)
1 large sweet potato, peeled and large dice
1 yellow onion, diced
1 clove garlic, smushed
1 apple, cored & rough chopped
2 tbsp madras curry powder*
1 tsp cinnamon
1 tsp ginger (fresh or powdered)
1 can coconut milk (400 ml)
2 tsp apple cider vinegar
2 cups hot water or stock (no sugar/evaporated cane juice)
1 lime, squeeze it!
splash of olive oil
salt & pepper, to taste
Halve butternut squash lengthwise and seed. Salt, pepper and splash of olive oil on the cute side. Roast butternut squash cut side down at 400F until skin is bubbly and squash is soft, about 30 minutes. Remove squash carefully from skin with a spoon and save for soup.
Sweat onions in olive oil with apple, garlic, salt, pepper, curry powder, cinnamon and ginger until onions are translucent. Add sweet potato and saute for a few minutes. Add squash. Once squash is warm, add water/stock and coconut milk. Squeeze juice of one lime into soup. Simmer until sweet potato is soft.
Remove from heat and use hand blender to puree until completely smooth. At this point, you can adjust seasoning and soup thickness by adding more stock/water/coconut milk. Let soup re-heat and you are ready to eat!
*spice levels and variety of spices is entirely up to you! Use what you've got!
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