Roasted Squash Soup Recipe
 

Sistah Jah Love Roasted Squash Soup
20 min prep / 35 min cooking / 5-6 servings

1 small Butternut or buttercup squash (1 ½ C cooked)

1 large Garnet yam, peeled & chopped (2 C)

1 medium Onion, chopped (1 C)

1 C Celery, sliced thin

2 Tbl Garlic, minced

4 ½ C Filtered water or vegetable stock

2 ½ C Coconut milk

2 Tbl Maple syrup, or to taste

3 Tbl Nama shoyu

½ tsp Curry paste (page 197 of cookbook)

1 small Cinnamon stick

· Sea salt, to taste

· Black pepper, ground to taste

Loving Preparation

1. Preheat oven to 375°. Rinse the butternut squash, slice lengthwise
and remove the seeds. Place face down on a lightly-oiled baking sheet
and bake until a knife can pass through it easily, approximately 30 -
35 minutes. Remove from oven and allow to cool. Scoop the inside of the
squash into a large blender.

2. While squash is cooking, place the yams, onions, celery, garlic,
coconut milk, filtered water and cinnamon stick in a 3 qt pot, cook on
medium high heat until yams are thoroughly cooked, approximately 30
minutes, stirring occasionally. Remove from heat and allow to cool
10-15 minutes.

3. Remove cinnamon stick, add nama shoyu and maple syrup, place in
blender with squash and blend according to instructions on page 36 of
cookbook. Add salt and pepper to taste, mix well and enjoy.

4. Garnish with black sesame seeds and a leaf of mint or cilantro. The
flavor of this soup may vary according to the sweetness of the yams and
squash, add maple syrup to taste

ENJOY... please check out http://www.veganfusion.com/recipes.php for
more free recipes.