SPICED BUTTERNUT SQUASH AND CARROTS ENJOY DAN:

          SPICED BUTTERNUT SQUASH CARROTS by CHEF DAN:

Serves 4

INGREDIENTS:

2-tablespoons butter

1-onion, chopped

2-multicolored carrots, sliced

1-butternut squash, peeled, seed & cubed

Sea salt & freshly ground black pepper

6-cup vegetables broth

1/2-cup Greek yogurt

scallions, chopped

INDIAN SPICE BLEND:

2-garlic cloves, minced

1-3-inch fresh ginger peeled & minced

1-teaspoon EACH ground coriander, & ground cumin

1/2-teaspoon EACH Garam Masala, & curry powder

1/4-teaspoon EACH cinnamon & red pepper flakes

1/8-teaspoon EACH turmeric, sumac, & ground cloves

Sea salt & ground black pepper

DIRECTIONS:

1.   Heat butter in a stock pot over medium heat & when sizzling.

2.   Add onions, carrots & squash, sauté for 5 minutes.

3.   Season with salt & pepper.

4.   Add broth & bring to a simmer.

5.   Simmer for 25-30 minutes, or until vegetables are soft.

SPICE BLEND:

1.   In a bowl combine all spice ingredients +salt & pepper.

2.   Add to the simmering vegetables in broth for about 15 minutes.

3.   With immersion blender puree the soup.

4.   Add Greek yogurt & heat just until warmed through.

5.   Garnish with chopped scallions.

ENJOY DAN:                       COURAGE STRENGTH AND HOPE!!!