Curried Butternut Squash Soup Recipe

This curried butternut squash soup is a great way to start many a winter day meal.  I like to think that the secret ingredient to any soup is the stock so this recipe uses a freshly made, mineral rich vegetable stock. 

Mineral Vegetable Stock:

4 qts Spring Water

1 large onion, course chopped

1 celery bunch, course chopped

1/2 cup of Nova Scotia Sea Veges

2-3 cups Stems of greens (Kale, Mustard, Collard, etc)

1 medium washed, unpeeled Yam, chunk cut

2 large carrots, chunk cut

2 tsp Tumeric

1 tsp Fresh ground pepper

Sea Salt

Combine all ingredients into a non-reactive stock pot.  Heat gently to a low boil then reduce heat to simmer 2-4 hours.  Add salt to taste.

Curried Butternut Squash Soup

                            Makes 1/2 Gallon                               Prep time:  15 minutes

2 Butternut Squash, halved and seeded, rubbed with the following mixture:

2 T  Extra Virgin Olive Oil
1 t  Mild Curry Powder
1 t  Tumeric
1 t  Garlic powder
1/2 t  Red Chili Pepper

Roast squash, flesh side up, in oven @ 350 for 1 hour or until al dente.  Remove from oven to cool.  When cool, scrape flesh into blender or VitaMix.  Add 2-3 cups of hot mineral broth and blend to creamy consistency.  Add more broth if a lighter soup desired. 

Add to blender:
1 medium onion, chopped & sauteed in 1T ghee or unsalted butter
1/4 t Cayenne Pepper (or to your heat preference)
Sea Salt & Ground Pepper to taste

Blend well and serve immediately with toasted pumpkin seeds or sliced almonds.

Can be prepared up to 2 days ahead, freezes well. 

Variations:
Butternut Squash Ravioli - Use less broth to produce a thick filling for ravioli.
Pasta Sauce - Add a little cream for an alfredo like sauce.