Ginger Squash Soup by Judy

Ingredients:

6 cups squash, roasted - kabocha, butternut, pumpkin, acorn

1/4 cup Maple Syrup

1/2 cup melted butter

4 cups chicken bone broth, can use vegetable broth 

1 3/4 cups coconut milk, unsweetened 

1 tablespoon curry powder, I used Penzeys Sweet Curry

1 tablespoon ginger root, peeled, finely grated

1 shallot, chopped

2 cloves of garlic, minced

Christina adds a peeled and chopped green apple

Directions:

1. Cut squash in half, clean out seeds, and brush with butter and then maple syrup. 

2. Roast for 45 minutes to 1 hour until tender. Saute shallots and garlic before you add in other ingredients to the pot.

3. Scoop out the squash and put it into the soup pot

4. Add 4 cups of organic chicken bone broth or vegetable broth

5. Add in can of  coconut milk

6. Add about 1 tablespoon of sweet curry 

7. Add 1 tablespoon grated fresh ginger or to taste

8. Heat all ingredients in the pot for 20 to 30 minutes 

9. Puree with an immersion blender