Last Thursday Holistic Lifestyle Coach Sandy Earl wowed us with her kitchen skills, encyclopedic knowledge of healthy food, and her amazing soup. For all of you who missed it, and for those who insisted on getting it, here's the recipe:
Roasted Winter Squash and Apple Soup
1 large winter squash or 2 small acorn, butternut, or sweet dumpling, cut in half and seeded
1 large sweet onion, peeled and quartered
2-3 cloves garlic, minced
3-4 apples, cored and chopped, (peel if you wish or not)
2 T. olive oil
Salt/pepper and red chili powder to taste, and dried or fresh rosemary, thyme, basil and parsley sprinkled over veggies
3-4 cups chicken broth with ½ cup milk
In large roasting pan, toss the squash, onion, garlic and apples with oil, adding the seasonings. Roast at 350 degrees, stirring every 15 minutes, till they are fork tender and lightly browned, about 45 – 60 minutes. Once cool enough to handle scoop out squash and discard shell. Put veggies in a pot and add the broth and milk, using a hand blender to puree the mixture. If soup is too thick add more broth. Adjust seasonings to your taste and heat to simmer. Serve.
This is the basic recipe above. If you would like to add more flavors add:
To the roasted veggies a couple of carrots, and celery; proceed to sauté in coconut oil:
1T curry powder
½ t. turmeric
1T fresh grated ginger or a squirt from tube (in refrigerated produce section at Kroger)
More garlic if you like too, once flavors blend add some broth to deglaze pan then proceed to add roasted veggies and rest of broth. Finish with heavy cream or raw milk to desired consistency
Garnish with chopped tomato and fresh cilantro.
