Curried squash and sweet potato soup | Steve Mishos

Curried squash and sweet potato soup

Saute for 15-20 minutes

2 tbsp olive oil

1 large red onion

Add and saute for another 2-3 minutes

3 cloves garlic

1-2 tbsp fresh ginger

Add, bring to light boil, reduce heat and cook covered for 30 minutes

2 cups veggie stock

1 1/4 to 1 1/2 lbs butternut squash (cut into chunks)

2 sweet potatoes

2 cups rice/soya minute

1 1/2 tsp cumin

1 tsp chili powder

1 tsp coriander

1 tsp turmeric

1/2 tsp paprika

1/2 tsp garam masala

After 30 minutes, add 1/4 cup fresh parsley. Simmer for another 15 minutes

Cool slightly and puree.

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Recipe tags

adzuki bean apple apple cider vinegar avocado baking powder baking soda banana banana pepper barley flour basil leaves bay leaves black bean blueberries broccoli brocolli brown sugar butter butternut squash canned tuna carrot carrot juice cauliflower cayenne pepper cedar plank celery chickpeas chili powder cilantro cinnamon cloves coconut milk coriander couscous cumin curry paste curry powder dijon mustard egg flour garlic ginger green onion honey leek lemon lemon juice lentils lime mint miso paste nutmeg olive oil onion paprika parsley peanut butter pepper peppercorn portobella mushrooms potato quick red pepper red wine rice rice vinegar rice wine vinegar rosemary salmon salt scallions seame oil sesame oil shallot shrimp snow peas soy milk soy sauce spelt flour spinach sugar sun dried tomato sunflower oil sunflower seed oil sweet potato tamari toasted sesame oil tofu tomato tomato juice tumeric tuna vanilla vegetable broth vegetable stock vinegar walnuts water wine yeast zucchini