THAI ROASTED SQUASH SOUP
2 tablespoons coconut oil
2 teaspoons curry powder
1 butter nut squash, peeled,seeded, and cut into small pieces
1 large sweet onion, cut into eighths
1 inch fresh ginger root, chopped
3 cups vegetable broth
1 can coconut milk
3 tablespoons fresh cilantro leaves,chopped
Heat oven to 425° F.220°C. Mix coconut oil and curry in a large bowl. Add squash and onions and toss to coat. Spread vegetables onto a 17” x 11” roasting pan. Bake for 25 minutes, until vegetables are golden brown, stirring occasionally.
Next add the roasted vegetables, ginger, broth and coconut milk in a 4-quart saucepan over medium-high heat. Bring mixture to a boil. Reduce heat to low and cook for 10 minutes.
- Caro Doss