A wholesome soup with exotic spices for a warming winter treat.
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Makes 10-12 servings
1 butternut squash, peeled, seeded and cut into bite-sized chunks
2 sugar pie pumpkins, or other baking pumpkin, cut in half and seeded
Olive oil or spray oil for baking
2 turnips, peeled and diced
2 yellow onions, peeled and diced
2 rutabaga, peeled and diced
2 sweet potatoes, peeled and diced
4 cups water
2 -3 cans coconut milk
2 cans of vegetable broth
2 tablespoons grated ginger
1/2- 1 cup sweet chili sauce
1 tablespoon red Thai curry
2 tablespoons garam masala
1 tablespoon coriander
Sea salt and pepper
Garnish: a swirl of sour cream, minced green onion and cilantro
Preheat oven to 350 F.
Place butternut squash and pumpkin on a cookie sheet lined with paper or foil and lightly oiled. Cover and bake for 45-60 minutes. Check to see if they are done by pressing down on skin side. If ready it will be easy to press down. Remove from oven and let cool. Peel skin and trim away dark bottom edges of squashes.
Put turnips, onion, rutabaga and sweet potatoes on a foil-lined, lightly oiled baking sheet and pour 1/2 cup of water over them and lightly sprinkle with salt and pepper. Cover and bake for 35-40 minutes. The veggies need to be tender to puree nicely, check them and add time, if needed.
In a blender or food processor: put approximately 2 1/2 cups of butternut squash or pumpkin and onions in with water, Thai curry and coconut milk. Repeat until all the squash and onions are pureed. Put in soup pot, add spices and stir to blend. Do the same with the root vegetables and ginger using any broth that is on the baking sheet. Add water to the soup, if needed.
Start soup over medium heat and add sweet chili sauce to soup as it cooks. Carefully skim the surface to remove any scum that rises to the surface. Taste to adjust seasonings, adding more water if too thick. Cook for at least 45 minutes. If too spicy you can add a little cream or more coconut milk to soften the flavors.
Serve with a garnish of sour cream and fresh herbs.