Curry Roasted Butternut Squash Soup w/Cayenne Yam Chips & Sriracha-Maple Pecans

Curry Roasted Butternut Squash Soup w/Cayenne Yam Chips & Sriracha-Maple Pecans

Soup Ingredients:

1 small butternut squash

1 apple (I used honey crisp)--cut into 8 pieces

1 1-2 inch hunk fresh ginger--peeled and sliced

1- 1 1/2 cups vegetable broth

1/2 cup light coconut milk

1 garlic clove--minced

1/4 red onion--finely chopped

olive oil

salt

pepper

balsamic vinegar

Method:

*Preheat oven to 400 degrees F. Cut the squash in half. Remove seeds and stringy membrane. Cut the squash into pieces 2 inch chunks. Sprinkle with salt and pepper. Drizzle lightly with olive oil. Roast 15 minutes.

*Peel/slice ginger. Add ginger, vegetable broth, and coconut milk to medium sauce pan. Heat over low stirring occasionally. Finely chop onion and mince garlic. Sweat the onion and garlic in 2 teaspoons of olive oil in small frying pan. When the onion and garlic are soft, add them to a blender.

*After the squash has roasted for 15 minutes, remove the pan from the oven. Add the apple. Drizzle the squash and apple with balsamic vinegar and 1-2 tablespoons of olive oil. Return pan to the oven. Roast until the squash and apple are both soft (approx. 20 minutes).

*Once the squash and apple are soft, let cool enough to handle. Add the apple to the blender with the cooked onion and garlic. Remove the squash from the peel and add the peeled squash to the blender. Add a pinch of salt and pepper. Remove the ginger from the broth-coconut milk mixture. Add the broth to the blender. Blend the soup until smooth. Adjust seasoning. Serve with cayenne yam chips and sriracha-maple pecans.

Cayenne Yam Chips Ingredients:

1 small yam

olive oil

salt

pepper

cayenne

curry

Method:

*Preheat oven to 400 degrees F. Wash and dry yam. Slice thinly (using mandolin, food processor, or vegetable peeler). Keep potatoes in bowl of water until ready to oven fry. Dry potatoes and add to large baking pan. Drizzle with olive oil. Sprinkle with seasoning. Oven bake until crispy (approx. 15-20 minutes).

Sriracha-Maple Pecans:

1/4 cup roughly chopped pecans

1 teaspoon olive oil

dash: salt, pepper, cinnamon, cayenne, curry powder

1 teaspoon maple syrup

1 teaspoon sriracha

Method:

*Pre-heat oven to 400 degrees F. Massage all ingredients into pecans. Add pecans to baking dish in one layer. Bake for 5-7 minutes.

To Serve Soup:

*Add soup to bowl. Drizzle with coconut milk and sriracha. Mount yam chips in center of bowl. Sprinkle a few pecans. Enjoy!

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