Two Squash Soup

Two Squash Soup


Ingredients:

  • - 1 Butternut Squash
  • - 1 Acorn Squash
  • - 1 onion, sliced
  • - 1 TBSP Sea Salt
  • - 1 TBSP Curry Powder
  • - 1/8 C + 1/16 C Coconut oil
  • - 2 cloves Garlic
  • - 1/4 TSP Cumin, ground
  • - 1/4 TSP Garam Masala
  • - 1/4 TSP Smoked Paprika
  • - White pepper, to taste
  • - 32 ounces Chicken Broth

  • Method:

      Cut squash in half and remove seeds. Roast squashes at 425 degrees for 45 minutes to 1 hour (until soft). Let cool until you can handle easily. Meanwhile, heat broth on the stove top. Cut onion into slices and add to broth as it heats (this will start to cook the onion). Once squash can easily be handled, use a spoon to scoop the “meat” out of the squash and into a food processor or blender. Add all the spices to the blender. Add several cups of hot broth, capturing as many onions as possible to add also. Blend fully so that no chunks of squash remain. Add back to the soup pan. Using an immersion blender, mix the remaining broth and soup mixture back together.