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Curried Squash Soup
This savory autumn soup has the rich,  mellow flavor of squash and understated curry tones, making it enjoyable for adults and children alike. This recipe its best made from local, in season sweet squashes, apples and pears. Serve with green salad with pears and golden raisins.


1 medium onion, diced (about two cups)
2 medium local, organic apples or pears, peeled, cored, and diced
2 small locally grown sweet squashes ( I used delicata)
2 tbsp organic coconut oil
1 tbsp + 1 tsp curry powder
2 tbsp arrowroot powder
1 tbsp raw, organic sugar (optional)
1/2 tsp sea salt
4 cups vegetable broth
1 14 ounce can coconut cream (or better: make your own, fresh)


1.  Preheat oven to 375°. While oven is preheating, cut squashes in half and remove seeds with a spoon, scraping until no stringy bits remain. Place halved squashes flesh-side up on a baking sheet. Roast for approximately one hour (longer for larger squashes), until they can be easily pierced using a fork. (This part can be done in advance to save time.)

2. While squashes are roasting, heat coconut oil in a medium saucepan. Gently sauté the diced onion until it begins to soften and add apples/pears. Continue sautéing until the onion is translucent. Set aside.

3. Remove roasted squash from the oven. With a spoon, scoop the softened flesh from its skin into a glass measuring cup. You should have about two cups.

4. Place squash, onions, and fruit into high-speed blender or food processor and puree until smooth. Transfer to soup pot.

5.  Heat burner to medium/ medium high. Add coconut creme, curry powder, sea salt, and organic, raw sugar, and arrowroot and whisk. Add vegetable broth and cook until soup is bubbly and thickened.

6. Garnish by drizzling coconut creme and caramelized onions or walnuts, of desired. Makes about 5 cups.
Curried Squash Soup

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