Maple Curry Squash Soup
The Maple Curry spice blend added to any combination of winter squash and carrot soup is guaranteed to 'knock your socks off'
Squash or I used roughly equal parts squash and carrots.
Broth can be chicken or a vegetable
Butter/ olive/ avocado or coconut oil
Dairy cream or coconut milk
Maple Curry spice blend
Chop onion and squash in small pieces
Saute in oil or butter until soft-I saute them on low to med in a pot with the lid on, (referred to as sweating) make sure to keep stirring them so as not to stick or burn.
Once the onions and squash/carrots are soft, I will add a teaspoon or so of Maple Curry, stir put on the lid, and turn off the heat. This will allow the vegetables to soak up the flavors of the spice blend.
Either throw in a blender or use a handheld blender with just enough of the stock to cover the vegetables, blend until smooth. You can add more stock to get it to just about the consistency that you like.
Return to pot, heat on low and adjust the seasoning, add salt if you like.
Add a bit cream of your choice to give it that creamy texture and taste.
Garnish with chopped cilantro