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.
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…