Curry Pumpkin/Squash Soup

Ok, I’ve said this in the past and I feel I need to reiterate it once again. I SUCK AT WRITING RECIPES, so please bare with me.

I had a can of pumpkin to use up, and was craving a curry flavour so I came up with this amazing soup!

Ingredients:

• 1 can pumpkin
• 1 butternut squash
• 1 acorn squash
• spritz of olive oil
• 1 onion finely chopped
• 2 tbsp curry
• 1 tsp ginger
• cinnamon
• cumin*
• nutmeg*
• 2 cans condensed reduced sodium chicken broth
• 1 can of pure pumpkin
• 1 can lite coconut milk

Directions:

1. Preheat oven to 350
2. Cut both squash in half, spritz with EVOO, sprinkle with S&P and a little cinnamon. Bake until soft.
3. Sautee onion until soft in a little EVOO. Add curry, ginger, cinnamon, cumin and nutmeg to allow the flavor to come out in the heat.
4. Add chicken broth, squash meat and canned pumpkin to the onion.
5. Use an immersion blender to puree the mixture.
6. Once smooth add coconut milk and heat through.

* I added these spices after the fact, as I found my combination a little bland. The addition of cumin and nutmeg made the flavours POP!

I had a serving tonight with a little steamed broccoli and leftover salmon from last night. Soooo good! I reused my lunch container, hence the ugly bowl.

Smooth, delicious and a perfect way to warm up on a chilly evening!