Curried Ginger Squash Soup
1 small onion, minced
2T olive oil
2c sweet squash, roasted or steamed- cooked
2T maple syrup, agave, sucanat
2t curry powder
4c hot water or veggie broth
1 veggie bouillon
3t fresh ginger, grated
1/4t cayenne or fresh hot pepper
3/4c cashew milk *opt
Bring 4c of water to a boil.
In a large soup pot, add the olive oil and sauté the onions with the sweetener until golden and soft. Add the cooked squash, ginger, curry powder, turmeric, salt, black and red pepper. Continue to sauté until the squash, onions, and spices meld, stirring often. Add the boiling water. Bring to a boil and reduce heat and simmer for 15-20 minutes.
In batches, in a blender or vitamix*, puree the soup with the cashew milk. At this point, the soup is delicious without the cashew milk but the crème can be added to create a wonderfully elegant soup. Adjust the seasonings again after adding the crème.
*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.