Roasted Curried Butternut Squash Soup

6 cups roasted butter nut squash or a 3-4 pound squash
1/4 c coconut oil
2 tbsp minced ginger
2 tbsp minced garlic
1/3 c minced shallot
4 cups vegetable stock
1/2 cup chopped dehydrated apples
2 tbsp curry powder
1/2 tsp pumpkin spice mix
1/4 tsp cayenne or to taste
1/2 tsp turmeric
1 can coconut milk
1/3 cup brown sugar
2 tbsp tamarind pulp*

Salt to taste.

Delicious with basmati rice and cilantro too!

Tamarind pulp can be found in the Asian section of some grocery stores, it's used primarily in Vietmanese,Thai and Indian recipes. You can easily substitute with approx. 1 tbsp lime juice or leave it out entirely,

Roast squash in 350 oven face down on lined baking sheet until easily pierced with a knife. Let cool then scrape out flesh. In a soup pot, saute shallots in coconut oil until soft but not brown. Add minced garlic & ginger, cook for 3 minutes. Add spices, dried apples and cook for a nth 2 minutes. Add stock & squash, bring to a boil, them reduce heat to a simmer for abut 20 minutes, stirring occasionally.

At this point you can refrigerate and finish late.,Now you can puree in a blender in batches, being careful to not cover blender with a lid but a towel (this prevents the blender contents from exploding). Put blended soup back in pot, then add tamarind, coconut milk and brown sugar. Cook on medium heat, stirring until all ingredients are incorporated. Taste for seasoning.

Serving Size: 1 cup

Number of Servings: 12

Recipe submitted by SparkPeople user MAMADELULU.