Forbidden Rice & Ginger Curry Soup


This spooky time of year calls for all kinds of yummy treats! Usually, Halloween reminds me of candy and anything sugary and delicious. However…LA has decided to give us a few nice gloomy days that call for something warm and hearty.

I say nice gloomy days because I live for sweater weather!! October is the perfect month to buy up some of the beautiful squash you see at the market and get to cooking!

For this soup, I used two types of squash (Butternut & Delicata) but you can just use one and it is great too.

Let’s talk about Delicata squash for a sec, shall we? I LOVE this sweet little squash. It has the same flavor has your butternuts and your pumpkins, but you can (and should!) eat the skin of a delicata…save you time and frustration! Gotta love that.

For Soup:

Preheat oven to 375 degrees and roast the veggies for 20 minutes.

1 lb Butternut Squash, skins & skins removed, quartered

3 Carrots, cut in to 2″ pieces

1 Delicata squash, remove seeds, quartered

Blend roasted veggies through a high powered blender. Add a touch of broth if needed to thin.

Transfer to pot.

Add 2-3 cups of veggie or chicken broth (I like broth better than stock for this…its a bit lighter)

1/8 tbsp of Ginger powder, Curry powder & Coriander

2 tbsp of Lemon juice

Big pinch of Sea Salt

For Forbidden Rice:

Melt 1 tbsp of Coconut Oil & 1 Tbsp of Butter, then added the rice and toasted it for a minute…then cook the rice according to directions…