Butternut Squash, Kale and Ginger Soup
What
you need:
1
Medium sized butternut squash, roasted
1
large onion, chopped
4-6
garlic cloves, chopped
1 two
inch piece of ginger, grated
1
large handful of kale
½ - 1
cup coconut milk
1 tsp.
nutmeg
2 tsp.
curry powder
2
Tablespoons Red Thai Chili Paste
1
Quart vegetable broth (or chicken)
Salt
and Pepper to taste
What
to do:
Cut
squash in half, clean out seeds and pulp.
Put into a casserole dish, fill with 1 cup of water, sprinkle with salt
and pepper and drizzle with olive oil.
Cover with foil and roast at 400° for 30-45 minutes or until tender.
In a
large soup pot, sauté chopped onion, garlic and ginger in a bit of olive oil
until tender in a large soup pot.
Scoop out cooked squash and add to onion mixture. Add the kale, broth and seasonings. Let
simmer for 20 minutes on low. Let cool. Use a blender to puree mixture in batches.
Add back to the cooking pot. Heat on low adding the coconut milk and Thai
chili paste.
Ladle
into bowls and top with toasted pumpkin seeds.
Enjoy!
Debbie
Fisher
EncompassingLife.com