As a Chef who has almost always just cooks by feel, I have no recipes of my own written down. So every time I write the ROM, I have the pleasure of preparing and refining my dishes to how I personally like them and now having an archive of these recipes. As I type this, my soup is simmering and we’ll see soon what adjustments I need to make.
I always prefer my ingredients to be Organic and Locally Sourced as possible.
Serves Approx. 8 People
1 ~ Butternut Squash (Peeled, Seeded and cut into 1/2″ Cubes)
1 ~ Small Yellow Onion (Diced)
4C ~ Vegetable Stock (Preferably home made, but store bought is fine if you are careful to not add salt until the after tasting because it will already be salted, water will also work just fine.)
2T ~ Yellow Curry Powder (Be aware that different Curry Powders differ greatly in heat, so add less to start with if you do not like your food too spicy)
1/4t ~ Clove
1/4t ~ Cinnamon
1/4t ~ Cayenne Pepper (Optional, could be good to add after tasting if you do not like spicy food)
3T ~ High Heat Coconut Oil
Salt to Taste
1/2C Toasted Shelled Pumpkin Seeds
1/4C ~ Chopped Cilantro (Optional)
~ In a large saucepan heat the Coconut Oil on Med High until just before smoking and add the Butternut Squash and Yellow Onion, stirring only a few occasional for 2-3 minutes until slightly caramelized on the outsides of the Squash.
~ Once caramelized, add the Curry, Clove and Cinnamon, stirring constantly for 30 seconds, then add the Vegetable Stock, bring to a boil and reduce to a simmer for 20-25 minutes or until Squash is tender enough to puree.
~ Allow soup to cool before pureeing, otherwise it will explode in the blender. Once cooled, puree until smooth and creamy texture, then Salt to taste.
~ Toast your pumpkin seeds for about 10 min in an oven preheated to 300 degrees.
~ Chop Cilantro
~ Reheat your soup and top with a sprinkle of Pumpkin Seeds and Cilantro. Enjoy!