In this simple preparation the Butternut squash is deep roasted, seasoned with turmeric, ginger, curry powder and cinnamon. After a quick puree serve with a topping of your choice. Here is how to prepare.
Toss squash cubes and carrots in 1 1/2 tbsp of extra virgin olive oil(EVOO) and 1 tsp of salt. Spread onto a foil lined baking sheet and roast at 400 degrees for 35 minutes. I like to see some caramelization on the edges so you may need a few minutes under the broiler.
In the meantime, combine chopped onions, shallots and celery in a deep sauce pan and sauté in the rest of the of EVOO for 7 minutes or until soft. Add the spices and revel in the magic aromas, this is my favorite part! After your moment of bliss pour in 1 cup of the vegetable stock and let simmer gently.
Once the roasted squash has softened carefully add it to the onion and celery mix. Cover the ingredients with the remaining vegetable stock and allow to simmer for 30minutes.
Finish this simple, uber healthy soap in the food processor or with an emersion blender. Once the ingredients are well blended stir in the organic coconut milk, salt and pepper to taste.
I like to serve this delicious healthy soup in a extra large coffee mug with finely grated nutmeg. It is also fun to mix up the toppings with toasted Pepita seeds, thick croutons or a drizzle of chili oil which is my Sister's favorite way. Be creative and have fun!