MALAYSIAN CURRY SQUASH SOUP

Ingredients

2 T Coconut Oil, divided 

1 onion chopped 

1 carrot chopped 

2 sticks celery chopped 

2 garlic cloves minced 

2 inch piece ginger minced 

2 Tablespoons Malaysian Curry Powder 

1 teaspoon cinnamon 

1 teaspoon chili powder 

1 teaspoon cumin 

1 teaspoon coriander 

5 cups leftover squash, peeled, chopped ( kabocha, butternut, pumpkin, carnival, acorn) 1 cup canned coconut milk 

4 cups vegetable stock 

Salt and pepper to taste 

Instructions

1. Preheat the oven to 400 degrees, toss squash with 1 T coconut oil, salt and pepper. Roast until golden and soft about 15-20. 

2. In a medium stock pot, add 1 T oil to medium heat, add onion, carrot, celery, garlic, and ginger. Sweat 8 minutes until soft. Add spices, stir and cook 2 minutes more. 3. Add cooked squash to the vegetable and spice mixture. 

4. Add coconut milk and stock to cover. Bring to a simmer and cook for about 20 minutes. 5. In batches, transfer to a high speed blender and blend until everything is smooth. 6. Check for seasoning, add salt and pepper to taste.