Thai Roasted Squash Soup

Eating for the season will help your body to be high functioning
each season.  Winter squashes – acorn, butternut, pumpkins, spaghetti – all have a tough outer cover making them great for storage through the long winter months.  From a TCM (Traditional Chinese medicine) perspective, squashes tonify Qi, clear heat and drain dampness. This is just one of almost 30 recipes you’ll receive in the Autumn 2013 Modern Medicine 21-Day Detox.

Thai Roasted Squash Soup

2 Tbs. vegetable oil
2 tsp. curry powder
1 butternut squash, peeled, seeded, cut into 2” pieces (about 6 c.)
1 large sweet onion, cut into eighths
1 Tbs. ginger, fresh chopped
3 c. chicken broth
1 15oz-can cream of coconut
1/8 tsp. red curry paste
3 Tbs. cilantro, fresh chopped
Salt, to taste

1. Heat oven to 425°F.

2. Stir oil and curry in a large bowl. Add squash and onions, toss to coat, then spread onto a large baking sheet. Bake for 25 minutes, stirring occasionally, until golden brown on all sides.

3. In a large pot, heat vegetables, ginger, broth, cream of coconut and red curry paste on medium-high heat. Bring  to a boil. Reduce heat to low. Cook for 20 minutes, or until vegetables are tender.

4. Spoon 1/3 of the vegetable mixture into an electric blender or food processor. Blend until pureed.  Pour puree into a large bowl. Repeat blending process twice more with remaining vegetable mixture.

6. Keep soup hot by returning the pureed mixture to the pot.  When serving, sprinkle with cilantro.

Gloria Gonzalez is CCO/Founder of Eight Elements West, a center for somatic training and integrative clinic dedicated to elevating the human experience through Movement, Nutrition, and Medicine.  Click here for nutrition and somatic therapy information:  21-Day Modern Medicine Detox,  Somatic Experiencing and shamanic Soul Retrieval.