VEGAN WINTER SQUASH, SWEET POTATO, AND QUINOA ENJOY DAN:

VEGAN ROASTED WINTER SQUASH SOUP WITH QUINOA by CHEF DAN:

SERVES 4

INGREDIENTS:

2 tablespoons olive oil

2 pounds winter squash, peeled and seeded, and cut into chunks

1 sweet potato, peeled and cubed

2 carrots, chopped

2 stalks celery, chopped

1 onion, chopped

1 bell pepper, cut into strips

1 garlic clove, minced

1 thumb size fresh ginger, grated

1/2-teaspoon EACH black pepper, garlic powder, and cumin

1/4-teaspoon kosher salt

6 cups vegetable broth or water

1 cup coconut milk

Handful fresh cilantro, chopped

1/2-cup quinoa

DIRECTIONS:         (PRE-HEAT OVEN TO 375 DEGREES)

1.   In a bowl add squash, sweet potato and bell pepper.

2.   Stir in 1 tablespoon, oil, salt and pepper, garlic powder, and cumin.

3.   Toss to combine and set on a prepared baking sheet.

4.   Bake in pre-heated oven for 45-50 minutes.

5.   In a stock-pot over medium-high heat add remaining oil and when sizzling.

6.   Add celery, onion, garlic, ginger, and season with salt and pepper.

7.   Sauté for 5 minutes, stirring occasionally.

8.   Add vegetables stock and bring to a boil.

9.   Add quinoa and reduce heat and simmer for 15 minutes.

10.                Add squash and sweet potato; simmer for 15 more minute.

11.                Add coconut milk.

12.                With an immersion blender blend until smooth.

13.                Top with cilantro.

ENJOY DAN:                                    BON-APPETITE!!