Creamy Roasted Squash Soup (Alkaline, GF, Vegan)

Like I've said before, I LOVE delicata squash, and it's still in season. I decided tonight that I wanted to try and make a squash soup, but no recipes online or in any of my books were doin it for me. So, I roasted the squash and just started putting things in. Turned out really good to me! The boyfriend was a fan as well.

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.

Delicata Eggplant Coconut Curry (Alkaline, GF, Vegan)

I love delicata squash! It's a winter squash, that for a long time I thought was just some type of decoration that was around near Thanksgiving. Delicata is a sweet squash with a thin outer layer that makes it so you don't have to scrape it or peel it off, you cook it on. You do still have to scrape out the "innards" of the squash though, but it's really simple. I think eggplant is pretty versatile, I've been using it more and more in my cooking, since it usually just takes on whatever flavor it's cooked with, similar to how potatoes are, but without all the starch.
I made this curry to be a mild tasting curry that is somewhat sweet. To me, it fits with the delicata that way. ENJOY!

entire recipe in the pan

one serving, plated

2 servings

1/2 yellow (or white or brown) onion, chopped
2 tsp minced garlic
2 tsp minced ginger
1 Tbs olive oil
1/2 delicata squash, seeds scrapped out, then diced
1/2 red bell pepper, diced
1/2 eggplant, diced
1/2 carrot, chopped
1 tsp cumin
1 tsp turmeric
2 tsp garam masala
1/4 tsp coriander powder
1/2 tsp RealSalt
1/4 tsp black pepper
1 package stevia powder (I used SweetLeaf brand with added fiber)
dash of red pepper flakes
1/2 can coconut milk
2 Tbs shredded coconut
1 tsp lime juice
2 tsp Bragg liquid aminos

In medium frying pan, heat oil. With medium heat, add in onions, garlic, ginger & delicata.
Cook until onion becomes translucent, then add the other veggies.
Cook for about 4 min, with the lid on.
Add spices (up to the red pepper flakes in the recipe), mixing thoroughly, getting all the veggies evenly coated.
Stir and cook for a minute, then add the coconut milk. Mix so that there is no more white from the coconut milk, because the spices have changed the color of it.
On medium-low heat, put the lid on & allow to cook for 5 min, then add the remaining 3 ingredients. Stir & continue cooking, lid on, checking periodically the squash & eggplant, once they are both fork soft, the dish is ready.