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)