Cream of Squash

Here’s what you’ll need

  • 1 Acorn squash
  • 1 Spaghetti squash
  • 1 Butternut squash
  • 1 can coconut milk
  • 1 cup half and half
  • 2 cups vegetable broth
  • 2 tbsp curry
  • 2 tsp nutmeg
  • 2 tsp garam masala
  • 1 tsp brown sugar
  • 1 tsp salt

To make the soup

  • Preheat oven at 400F (200C)
  • While the oven is preheating, cut and remove the seed of your squash, do not peel
  • Bake for 45 minutes
  • Cool for about 5-10 minutes
  • The skin of the squash should come off easily with a pairing knife
  • Cut into cubes
  • In a measuring cup (4 cups) pour 2 cups vegetable broth, 1 can coconut milk, 1 cup half and half, whisk in spices
  • In a blender, put in 1/3 of your squash and 1/3 liquid, pour in large saucepan over low heat repeat until you have used all your squash and liquid mix
  • Simmer for the afternoon or 3 to 4 hours
  • Enjoy on its own or with crispy Naan bread

 

Bon appétit      spoon-48

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