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Thai Squash Soup

(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!


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