INDIAN BUTTERNUT SQUASH SOUP ENJOY DAN:

INDIAN CURRY BUTTERNUT SQUASH SOUP by CHEF DAN:

Serves4

INGREDIENTS:

1-1/2-tablespoons coriander

1 teaspoon EACH ground turmeric, chili powder, tandoori powder, and curry Masala

3/4-teaspoon EACH cumin seeds, and whole black peppercorns

1/2-teaspoon EACH fenugreek seeds, fennel seeds, and mustard seeds

1/4-teaspoons EACH ground cloves, ground cinnamon, and ground nutmeg

1 (3 pound) butternut squash

1 tablespoon olive oil

1-1/2-cup vegetable broth

1/2-cup coconut milk

1/2-teaspoon pure maple syrup

1/2-teaspoon butter

Kosher salt to taste

DIRECTIONS: (PRE-HEAT OVEN TO 400 F)

1.   In spice grinder grind all spices together.

2.   Cut the butternut squash in half lengthwise, discard seeds, peel the squash.

3.   Cut into chunks 1-2-inch cubed.

4.   Toss the cubed squash with olive oil and with 4 tablespoons curry mix.

5.   Set aside the extra curry for another use.

6.   Roast the squash in a prepared baking pan, roast for 40 minutes, stirring twice.

7.    Puree the roasted squash in a food processor with 1 cup of broth.

8.   Pour puree into a stock pot.

9.   Add the remaining broth, and next 3 ingredients.

10.                Warm the soup up BUT don’t let boil.

11.                Season with salt & pepper.

ENJOY DAN:                                             SING SONGS AND PLANT SEEDS!!