Winter Squash Soup

by Jeff Harter

Prep Time: 30 mins

Cook Time: 1 hour

Keywords: soup/stew appetizer low-carb nut-free sugar-free vegan vegetarian butternut squash fall

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This is a fantastic fall soup full of vegetables with deep flavors and hints of christmas. Butternuts squash is a great source of Beta-carotene, Potassium and Vitamin C.

Ingredients (serves 10)

SOUP

• 1 small butternut squash peeled, seeded and cut into cubes
• 1 yam peeled and cubed
• 5 carrots peeled and diced
• 2 onions yellow or white diced
• 2 tbsp olive oil
• 4 quarts vegi stock
• 1 can of coconut milk
• 1 tbsp tomato paste
• 2 leeks white part only diced
• 1 potato peeled and diced
• 1 shallot sliced
• 1 garlic sliced
• 3 tbsp fresh ginger diced
• 1 star anis
• 1 cinnamon stick
• 1 bay
• 2 strips of lemon peel
• 2 strips of orange peel
• 1 lemon grass smashed
• 4 cloves
• 1 tbsp curry
• 1 tbsp soy sauce
• 1 tbsp garham masala
• 1 tsp sesame seed oil
• salt and fresh ground pepper to taste

Instructions

• Preheat oven to 400 degrees
• In large roasting pan add butternut squash, yam, carrots and onions. Toss with olive oil and place in oven. Cook for 15 to 20 mins toss every 5 mins until well caramelized.
• Meanwhile, in a large pot add the rest of the ingredients, bring to a boil then turn down the heat to a light simmer. When the roasted vegis are done add to pot and cook uncover for about one hour. Take off heat and let rest for 5 mins. Take out star anise, lemon and orange peel, lemon grass, bay leaf, cinnamon stick and cloves. Then one quart at a time add to blender and blend until very smooth. Place back in large pot, bring to simmer and serve.

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