I decided to make something different.
Butternut squash soup, I’ve made, but never this interesting combination.
Luckily for me, I have the most amazing Moroccan 4-spice curry powder blend that I get to indulge in. This stuff is POTENT and a little bit goes a long way : )
I also went APPLE PICKING last weekend and am trying to find some alternate uses for the apples, other than the ol’ faithful pie.
Here are the deets:
* 1/2 a medium sized onion (chopped)
* 1 tbsp coconut oil
* pinch of S & P
* 1 tsp curry powder
* 1 tsp turmeric powder
* 2 stalks of celery (chopped)
* 1 large carrot (chopped)
* 1 cup coconut milk
* 1 medium sized butternut squash
* 1 large apple (grated)
* 1L water (approx.)
** TO GET STARTED, I halved the squash and scooped out all the seeds. Then I roasted it in the oven in a pyrex dish in a water bath for about 50 minutes at 350F. (Depending on your oven, it may take longer… just look for caramelization on the surface of your squash)
** In a pan, sauté the chopped onions in the coconut oil with some salt & pepper, and add that curry powder! Make sure your fan is on full whack!
** Once the onions have softened a wee bit, add in the celery and carrot. Cook until all is wonderfully soft and translucent.
** Scoop out the squash and add to the pot along with grated apple, turmeric and water. Bring to a boil.
**I used a hand-held blender at this point to get it silky and smooth!
** Add coconut milk and you are done.
I garnished with chili and coconut flakes, pepper and ground toasted almonds.
YUP! That happened :D!!
WOOHOO! Time to eat!
Feed your soul,