Soup Kabocha Roasted Squash
Ingredients
Left over squash from Kabocha and Apple Stew or roast hard winter squash at 350º for 30 minutes.
1 C. roasted squash
½ chopped onion
1 Tbsp currants
1 Tbsp curry powder
Fresh lime/lemon juice
Water
Preparation
Add diced onion to a soup pot and add water to prevent the onions from sticking, add a tablespoon of curry powder to the onions (or diced fresh turmeric). Add currants. Add the roasted squash to the soup pot and add enough water so it comes two inches above the squash line. Add the juice from a lime or lemon. Let it cook about fifteen minutes. Put ⅓ of the soup into a high speed blender and blend so it is creamy. Return the blended soup to the pot and mix with remaining vegetables. Taste for seasoning add more water or lemon juice, freshly ground pepper and Himalayan salt as needed. Ladle this into a big soup bowls.
