Roasted Pumpkin and Coconut Soup




Roasted Pumpkin, Apple and Coconut Soup

3 cups cubed butternut squash / pumpkin, roasted in the oven with salt/pepper, olive oil

2 green apples , skinned and diced, roasted with the squash

1 clove garlic, 1/2 onion diced

1 teaspoon ground garam masala (ground corriander seed, cumin seed, mustard seed)

2 1/2 cups chicken or vegetable stock

1 can coconut milk

Fried sage leaves for garnish

Add first four ingredients to a soup pot, saute in a little olive oil and butter, add stock and coconut milk. Simmer until squash and apples are tender. Puree with a hand-blender. Serve in a bowl with crisp sage leaves (fry fresh sage leaves in olive oil till crisp)



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