Roasted curry squash soup & Toasted Spiced Pepitas

Ingredients

Total Yield: 2 servings

• 454 g (16 oz) butternut squash (about 1 small)

• 29 g (1 fl oz) olive oil

• 3-7 g (1 each) garlic clove, crushed

• ½ tsp ground cinnamon

• ½ tsp fennel seeds

• ½ tsp crushed red pepper flakes

• Salt and pepper to taste

• 29 g (1 oz) coconut oil

• 199 g (7 oz) onions, diced (about 1 medium)

• 29 g (1 oz) celery, sliced (about 1 ribs)

• 114 g (4 oz) carrot, diced (about 1 small)

• 114 g (4 oz) green apple, peeled, cored and diced (about 1 small)

• 227 g (8 fl oz) vegetable stock

• 227 g (8 fl oz) canned coconut milk

• 2 tsp curry powder

Pepitas

• 227 g (8 oz) raw pepitas

• 14 g (1 Tbsp) olive oil

• 1 tsp salt

• ½ tsp ground cumin

• ½ tsp garlic powder

• ¼ tsp ground cayenne

Prep Method

1.  Preheat the oven to 375° F.

2. Halve the squash and scoop out the seeds and discard.

3. Mix the olive oil with the garlic, cinnamon, fennel seeds, chili and salt and pepper. Drizzle this mixture over the squash, then cover with foil and roast on a sheet pan for 45 minutes or until soft.

4. Meanwhile, heat a stock pot over medium heat. Add the coconut oil, onions, celery, carrot and apple. Sautee for 5-10 minutes until the onion is soft and translucent.

5. When cool enough to handle, scoop out the flesh of the squash from the skins and transfer it to the pot. Add the curry powder and stock and bring to a simmer.

6. Using an immersion blender, blend the soup to a smooth purée, then return it to the pot and add the coconut milk and mix to combine. Keep warm while you prepare the pepitas.

7. Prepare the pepitas: lower oven temperature to 325° F. Line a baking sheet with parchment. Toss pepitas in oil, garlic powder, cumin, salt, and cayenne. Spread out on the baking sheet and roast for 10 minutes, or until they are lightly browned and fragrant. Remove from the oven and let cool.

8. Serve soup garnished with pepitas and infused rosemary oil from recipe below.