Curried Squash Soup

From the Financial Chef:

Ingredients:

• 2 Sweet Potatoes, roasted and peeled

• 1 Large Carrot, cut into chunks and roasted in foil

• 1 Small Pumpkin (or 1 Large Quarter), roasted

• 1 Diced Onion

• 1 Can of Coconut Cream

• 3 Cloves of Garlic, minced

• 3 tbsp of Fresh Ginger, minced

• Salt, to taste

• 3 tbsp of Curry Powder

• 3 tbsp of Apple Cider Vinegar

• 3L Vegetable Broth

• Olive Oil (or Canola/Vegetable Oil, for sautéing)

  
  

Shopping List:

• Pumpkin (1 small or 1 large quarter)

• Garlic (1 bulb)

• Ginger (1 piece)

• Sweet Potatoes (2 pieces)

• Carrot (1 large)

• Coconut Cream (1 can)

• Apple Cider Vinegar (1 bottle)

• Vegetable Broth (3L)

• Curry Powder (1 pack)

• Olive Oil (or alternative)

Directions:

1. Foil wrap sweet potatoes (poked with a fork, tossed in Olive Oil and salt) and roast until tender at 575°F. Pull from the oven, unwrap carefully, and cool.

2. Line a sheet pan with parchment paper. Roast peeled pumpkin, carrot, and onion at 375°F until tender.

3. Pull from the oven when tender, and cool.

4. Prepare a soup pot with 3 tbsp of cooking oil (Canola/Olive/Vegetable).

5. Sauté roasted vegetables, garlic, and ginger with curry powder. Deglaze with 3 tbsp of apple cider vinegar.

6. Add vegetable broth and coconut cream.

7. Bring to a simmer and reduce (by about an inch of depth; this concentrates your flavors).

8. Add sweet potato.

9. Blend using a wand/hand blender; if using a tabletop blender, ladle out the chunks of vegetables first. Then ladle in a bit of broth as needed to create your purée. Pass through a wire mesh strainer, and reduce to your preferred consistency.

10. Balance flavors. Test consistency and seasoning.

11. Remember: Salt, Acid, Fat, Heat.

12. Balance these components and anything can taste amazing.

Enjoy!