- 1 medium Kabocha squash, deseeded and sliced (I peeled mine after it was cooked)
- 1 extra-large sweet potato, peeled and cut into the same size as the squash
- extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon nutmeg
- 2 slightly round tablespoons curry powder
- 1 tablespoon cumin
- 2 tablespoons agave
- 3 tablespoons vegan margarine
- 4 cloves garlic, chopped
- 3 carrots, thinly sliced (mine were skinny - if your carrots are large only use 2)
- 1 Gala or other crisp apple, peeled and chopped
- 1 sweet onion, chopped
- 1 quart no-chicken chicken bouillon
- Chopped scallions, for garnish
Preheat the oven to 400 degrees F. In a large bowl toss squash and sweet potato with enough olive oil coat lightly. Sprinkle with salt, pepper and nutmeg, coat with the curry powder. Drizzle the agave all over. Give it all a good toss to coat everything well.
Roast until golden on the edges and very tender, about 25 minutes. The smells will make your house smell terrific.
While the veggies are roasting, heat a drizzle of olive oil in a soup pot over medium to medium-high heat, and then add the margarine to melt. Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes.
Add the bouillion/stock. Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes.
Add the roasted squash and sweet potatoes. Puree with an immersion blender, thinning the soup with water if necessary. The soup can alternately be pureed in batches in a food processor or high-power blender.
Adjust the seasoning if necessary.
I made open faced grilled cheese toast to go with this. Yummy!!
This made a lot of soup, I put the leftovers in quart Mason jars, one for us and one for my daughter and her family.