Lots of soup coming out of this RVA kitchen these days. I wasn't feeling well the other day- which means soup was again in order. I had roasted a butternut squash the day before, and that was a start. I knew that ginger and cumin were good warming spices, so curried squash seemed like the the answer. It turned out well- full o' vitamins and chilies to make breathing easier. Hope you enjoy!
In two TBS oil (I used coconut oil) on low heat
1/2 chopped onion
Add and mix well (couple of minutes):
2 cloves garlic
1/4 cup of tomato paste
pinch (or two if you like it hot) of chile peppers
1 tsp of roasted, ground cumin and coriander
2 TBS chopped ginger
1 roasted butternut squash
2 cups broth (or more if you like it thinner)
1 can coconut milk
drizzle of honey
Let simmer 20 minutes or so- and blend with an immersion blender.
Serve with a dollop of yogurt and chopped cilantro.