Monday, November 16, 2020

Red Kuri Squash and Sweet Potato soup

This is a flavorful and colorful soup for fall, and got me thinking about carotenoids, here's a clip -


  • one red kuri squash 
  • 3 small sweet potatoes diced
  • 3 carrots diced 
  • 1/2 onion diced
  • 3 cloves of garlic 
  • spice blend - parsley, chili flakes, salt, pepper, smoked chipotle, adobo, paprika, cumin about a pinch of each. 
  • one carton of vegetable broth 
  • pumpkin seeds to garnish 

  1. heat the oven to 400 degrees, half the squash and scoop out the seeds, roast in an oven proof dish with salt and pepper and olive oil with a little water for 20-30 minutes until soft. 
  2. then sauté the onion and garlic add the spices, carrot and sweet potato pieces the stock and boil for 10-15 minutes until soft. 
  3. Add the roasted squash and boil about 5-10 min, then blend to desired consistency. 
  4. enjoy with crusty bread. 

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