CURRIED SQUASH SOUP

CURRIED SQUASH SOUP

Serves 3-5

I N G R E D I E N T S

• 1 butternut squash from Elithorp Farm

• Olive oil

• Salt and pepper

• 1/2 onion from Big Sage Organics

• 3 CLOVES garlic from Better Together Farm

• 2 TBSP curry powder

• 1/2 TSP ground ginger

• 1/2 TSP turmeric

• 1/2 TSP nutmeg

• 5 SHAKES red pepper flakesfrom Hayshaker Farm

• 1 CAN coconut milk

• 4 CUPS water

• Pumpkin seeds

P R O C E S S

1. Cut the squash in half, remove the seeds and skin, and cube the flesh. Roast with a drizzle of olive oil, salt, and pepper at 400 F until tender.

2. Meanwhile, sautee the onions with olive oil in a large pot until translucent. Add the garlic and spices, stirring for a few minutes until fragrant.

3. Add roasted squash and water. Simmer for about 20 minutes.

4. Use a blender stick or upright blender to puree the soup until creamy. Add the coconut milk and salt and pepper to taste. Serve with pumpkin seeds and rice if desired.