I was inspired to make the recipe by reading Terry Walters' cookbook, Clean Food. Terry says that "Clean Food is a holistic approach to cooking with love and good intention." I love that the cookbook is organized by the seasons. It's mostly vegetarian with some vegan recipes. Terry uses natural sweetners, adds seaweed to stocks and soups, and cooks with red wine. I'm itching to the try her orange ginger tofu recipe and this vinaigrette. Her bean soups would also be perfect for long, winter days.
Coconut butternut squash soup
3 tbsp olive oil (or coconut oil)
1 tsp cayenne
1 tsp allspice
2 tsp curry powder
1 butternut squash
1 sweet potato
1 yellow onion
2 garlic cloves
4 tbsp fresh ginger, minced
1 can of coconut milk
3 c. water (or more if you want it thinner)
kaffir lime leaves
Preheat oven at 350.
Cut up the butternut squash + sweet potatoes into similar sized chunks. Put onto a baking sheet or a 8 x 8 inch dish. Mix 2 tbsp olive oil (or coconut oil) with allspice, curry, and cayenne. It should form a thick paste. Drizzle over sweet potato + squash chunks, and mix in with hands. Pop into oven for 20 minutes.
Heat remaining tbsp of oil and add onion. Cook down onion for about 10 minutes, then add ginger and garlic. After about 20 minutes, remove root veggies from the oven. They will not be entirely soft, which is fine. Add to onion mixture, along with coconut milk and water. Bring to boil, toss in kaffir lime leaves, then simmer on low, covered, until root veggies are soft.
Remove lime leaves, puree with hand immersion blender (or in a regular blender, but be careful soup is very hot!). Squeeze lime over soup. Pour into bowls, garnish with pumpkin seeds and cilantro.