Pumpkin (Squash) Soup

재료

Roasted squash (roast halves side down; before roasting brush with olive oil and sprinkle with salt); roast on sheet pan with olive oil, garlic cloves, couple onions, ginger coins, sprigs of rosemary and thyme; 3 butternuts and 2 large others; roast in halves or quarters; make sure pieces are uniform

Use 3 diced onions and minced garlic in large soup pot with olive oil; salt and cook, then add celery and toasted coriander, toasted cumin, and cinnamon sticks, cook until all water has evaporated; can deglaze with white wine

Add veggie stock or water, add 2-4 cans of coconut milk if squash does not have much flavor; add turmeric if the color isn’t vibrant enough

Add salt, 2 TB vanilla sugar (if squash is really young and not as sweet), roasted garlic from pans, lime leaves

Cook for a while, then cool off and blend: pull out lime leaves and cinnamon sticks

Garnish with cilantro leaves and garlic oil