GIBERSON'S FARM SQUASH SOUP ENJOY DAN:

                        GIBERSO'SN FARM SQUASH SOUP by CHEF DAN

Serves 6-8

INGREDIENTS:

2 pounds Winter squash, (butternut, acorn, kabocha)

2-pounds pumpkin

2-tablespoon olive oil

1-Walla Walla sweet onion, diced

2-multicolered carrots, diced

2-cloves garlic, minced

1-apple, cored & diced

1/2-tablespoon EACH Garam Masala & Pure Maple Syrup

1/4-teaspoon EACH nutmeg & ground coriander

4-cups chicken broth

1-(10.5 Oz) can coconut milk

1/2-teaspoon cinnamon

salt & preper to taste

Top with toasted pumpkin seeds

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   line a baking sheet with foil, set aside

2.   Cut squash & pumpkin in half.

3.   Scoop out the seeds & stringy flesh.

4.   Place on prepared baking sheet & drizzle with a little olive oil.

5.   Bake for 30-40 minutes until very tender.

6.   Remove from oven set aside to let cool.

7.   Heat oil in a Dutch oven over medium-heat & when sizzling.

8.   Add onion, apple, & carrots, & sauté for 4 minutes.

9.   Add garlic, garam masala & next 3 ingredients, sauté a minute or so.

10  Add broth, coconut milk salt and bring to a boil.

11  Reduce heat and simmer uncovered for 20 minutes.

12  Remove from heat & set aside.

13  Scoop out the flesh of the squash & pumpkin & add to the Dutch oven.

14  Return mixture to a boil, then reduce heat and simmer for 12- minutes.

15  With an immersion blender, blend until smooth & silky.

16  Or you can pour into a regular blender.

17  Top with toasted pumpkin seeds, & cinnamon.

ENJOY DAN:                                     DON’T FORGET TO SHARE!!!