If you don't have delicata, you can easily use butternut or another preferred squash instead. It would probably be 1-1 1/2 large butternut squash OR 3 small acorn squash.
Makes 5 cups
4 Delicata squash, roasted
1 cup coconut milk
1/2 cup vanilla almond milk
1/2 cup (low sodium) vegetable broth
1 sweet onion
1 Tbs olive oil (extra virgin, of course!)
3 tsp garam masala
2 tsp ground ginger
1 tsp curry powder
dash ground cardamom
1 Tbs roasted garlic, minced
1/2 tsp RealSalt
1/2 tsp red pepper flakes
fresh ground black pepper, garnish (optional)
pumpkin seeds, for garnish (optional)
Heat oven to 350 F.
Cut squash in half lengthwise and remove seeds & 'innards". Rinse off & place cut side up on a cookie sheet, then sprinkle with RealSalt and then with 2 pkgs stevia. Put 1/4 cup water on cookie sheet and turn all squash to be cut side down. Bake for 30 min. Allow to cool for about 10 min. Then put halves into a food processor (skin/rinds still on) and process until smooth. If you want a bit of a chunkier soup, save one of the halves and cut it up into pieces to add at the end. I did that, and saved some of the rinds and put them across the top, just for color.
Fine chop onion the onion. Heat oil in a medium size pot and add onion. Saute for about 5 min. Add garam masala, ginger, curry & cardamom to onions and mix. Then add pureed squash and mix again. Once mixed, add in roasted garlic, coconut milk, almond milk and vegetable broth. Stir on medium heat for about 3 min. Lastly add the pepper flakes and salt, turn off heat, stir and allow to sit for about 5 min.
Garnish with fresh ground black pepper & pumpkin seeds.
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