(Serves 4)
Vegan, Gluten-Free, Soy-Free
1 kabocha squash
1 acorn squash
1/2 butternut squash
1/2 shallot, sliced
3 large cloves of garlic, crushed
1/2 cup of cashews
2 tsps of thai red curry seasoning or paste
4-5 cups of water (depending on how thin you want the soup)
Preheat oven to 375F. Slice open the 3 different squashes and de-seed them. Cut the squashes in 4 inch pieces so that they are all decently even in size, keeping the skin on them. Place on a baking pan with parchment paper and roast for 50 minutes - 1 hour. Let cool.
In a small pan, sauté the sliced shallot and garlic with about 1/3 of cup of water on medium heat for about 10 mins.
Once the squash is cooled, de-skin them, discarding the skin, and place the squash in a high speed blender, along with the onion, garlic, cashews, spices/paste and water. Blend until smooth.
Heat the soup in a pan and serve hot!