Super Squash Soup
6 cups chopped butternut squash (about 2lbs)
3 tbsp vegetable oil, divided
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
¼ tsp ground cinnamon
1 tsp salt, divided
½ tsp freshly ground pepper, divided
1 onion, chopped
1 rib celery, chopped
1 carrot, chopped
1 cup peeled and chopped Granny Smith apple
2 cloves garlic, minced
1 tbsp minced ginger
1 tbsp curry powder
1 tsp garam masala
5 cups vegetable broth
1 can (398 mL) coconut milk
Nature’s Path Qi’a™ Original Chia, Buckwheat & Hemp Cereal 2 tbsp finely chopped fresh cilantro
Preheat oven to 400˚F. Line a baking sheet with parchment paper.
Toss butternut squash with 2 tbsp oil, cumin, coriander, paprika, cinnamon and half the salt and half the pepper.
Place on prepared pan. Roast, turning occasionally, for 35 to 40 minutes or until golden brown.
Meanwhile, heat remaining oil in a large saucepan set over medium heat.
Sauté onion, celery, carrot, apple, garlic, ginger, remaining salt and remaining pepper for 5 to 8 minutes or until soft and golden.
Stir in curry powder and garam masala.
Cook, stirring for 2 to 3 minutes or until fragrant.
Add roasted butternut squash.
Pour in broth and coconut milk; bring to a boil, stirring occasionally.
Reduce heat to low and simmer for 20 to 25 minutes or until all vegetables are soft and tender.
Purée in batches, until very smooth.
Stir in cereal and simmer for another 5 minutes or until cereal is slightly softened. Stir in cilantro.