Cooking with Jardin-Curried Coconut Butternut Squash Soup

Cooking with Jardin-Curried Coconut Butternut Squash Soup

Ingredients:

1 butternut squash quarteded and roasted in the oven

2 cans coconut milk

1 quart chicken stock

2 cups chopped inion

2 cups chopped celery

1 tsp. chopped garlic

1 tbs. curry powder

1 tbs. Tandoori spice

salt to taste

1 tsp. coconut sugar to taste.

Instructions:

Roast squash in 350 degree oven for about an hour or until tender and slightly browned. Set aside to cool.

In large pot, sweat onions, garlic and celery until tender. Spoon out tender squash from the rind and add to tender veggies. Stir and add in stock and coconut milk. Add curry and tandoori spices. Adjust to taste with salt and coconut sugar. Blend together with an immersion blender or blend together carefully in a standard blender until smooth. Serve when ready.