Makes: 8 servings
Time: 1 hour
Ingredients:
3 cups raw kabocha squash, peeled and cubed, (about 1 large)
3 cups raw red kiri or butternut squash, peeled and cubed (about 1 large)
2 Tb. coconut oil, plus 1 Tb., melted
1 tsp. sea salt, plus 1 tsp.
1 1/2] cups yellow onion, diced
1 cup celery, diced
1 cup carrot, peeled and diced
1 garlic clove, minced
1/2 tsp. ground turmeric
1 tsp. white pepper
1 tsp. ground ginger
1/8 tsp. ground cloves
2 cinnamon sticks
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
10 cups vegetable stock
1/4 cup maple syrup
1 cup unsweetened original almond milk
1/2 cup pumpkin seeds, toasted
Preparation:
1. Preheat oven to 400°.
2. Toss cubed squash with 2 tablespoons melted coconut oil and 1 teaspoon sea salt, and roast in oven-safe dish for 45 minutes. Toss or shake occasionally, to ensure even cooking.
3. Meanwhile, heat remaining coconut oil in a large sauce pan. Add onions and cook for 3 minutes. Add celery and carrot, and cook until tender, about 8-10 minutes. Add garlic, turmeric, white pepper, ginger, cloves, cinnamon sticks, ground cinnamon, and nutmeg and heat 1 minute.
4. Remove squash from oven and add to soup pot. Pour in stock and maple syrup and bring to a low boil. Heat for about 10 minutes.
5. Remove cinnamon sticks and then, in batches, transfer soup to a Vitamix or other high-blender and purée until smooth. (Be sure to vent lid to avoid hot soup splatter.)
6. Transfer puréed soup into another soup pot and turn heat to low. Repeat with all soup until all is puréed. Add almond milk to warming soup, season with salt and pepper and serve topped with toasted pumpkin seeds.
