Golden Autumn Squash Soup
MagicalButter
1-2 Cups
40 minutes
65 minutes
Soups & Salads
Ingredients
- 1 cup popcorn
- ½ cup Greek Yogurt
- ¼ cup Magical Honey
- 6-8 Fried Small Sage Leaves
- ¼ cup Magical Coconut Oil
- 1 cup Roasted Butternut Squash (peeled seeded and cubed)
- 1 cup Roasted Hubbard or Acorn Squash (peeled seeded and cubed)
- ½ cup Roasted Sweet Potato (peeled and cubed)
- ½ cup Roasted Carrot (peeled and cubed)
- ¼ cup Roasted Sweet Onion (peeled and medium diced)
- 3 Cloves Roasted Garlic (garlic peeled whole cloves)
- 1½ tablespoons Fresh Ginger (rough chopped)
- 1 tablespoon Brown Sugar
- ½ teaspoon Yellow Curry Paste
- 2 tablespoons of Molasses
- 1 teaspoon Kosher Salt
- Pinch or 2 of White Pepper (fresh ground black pepper is okay)
- Pinch of Cinnamon
- Pinch of Allspice
- Pinch of Clove
- 1½ cups Thick Coconut Milk (from a can is okay)
- 2 cups Water (can use chicken stock if you would like)
Directions
- In a small bowl mix the Greek yogurt and honey until mixture is consistent.
- To fry the sage leaves heat a small amount of regular oil up in a small sauté pan and fry each leaf until crispy about 45 seconds or so.
- Fill each bowl with desired amount of soup. Add a tablespoon or so of honeyed yogurt to each a scattering of popcorn and a fried sage leaf. Enjoy!
- To roast the carrot squash sweet potato onions and garlic place the peeled ingredients on a lined sheet pan. Drizzle with regular oil and season with a little salt and pepper and roast in a 400° oven for 35 minutes.
- Add all the ingredients into the MB2e excluding the popcorn honey Greek yogurt and sage leaves.
- Secure the lid. Set the temperature to 160° and set the timer for 1 hour.
- When the cycle is finished run for an additional 5-minute cycle with no heat.
- Season the soup to taste and make sure you are happy with the desired consistency. (can thin out with water if needed)
