Curried Kuri Squash Soup

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

Thai inspired squash soup with ginger & cilantro

Prep Time:

30 Minutes

Cook Time:

1 Hour

Yield

8 - 10 Servings

Ingredients

1 Kuri Squash, cleaned and roughly chopped (leave skin on)

1 Carrot, peeled, rough chopped

2 Celery stalks, roughly chopped

1 Onion, roughly chopped

3 Garlic cloves, chopped

4 T. Coconut or Avocado Oil

2 Cans Coconut Milk

2 T. Ginger, minced

1 C. Scallions, diced

4 T. Lemongrass, bruised and chopped

1 Jalapeño pepper, leave whole, but slice through lengthwise

2 T. Garam Masala

1 T. Brown Sugar

1 T. Cumin

1 T. Turmeric

6 C. Vegetable or Chicken Stock

Salt & Pepper

Preparation

Step 1

Heat oven to 375
In a large mixing bowl, toss squash, onion, carrot, celery, garlic, 2 T. oil, turmeric, cumin, salt & pepper. Toss well. Place on parchment paper on a large sheet pan and roast 30 minutes or until the vegetables are tender and cooked through.

Step 2

While the vegetables are roasting -
In a Dutch oven, heat the remaining oil on medium. Add scallions, ginger, lemongrass and garam masala. Cook to caramelize, for a few minutes. Add coconut milk (reserve 3 T. for garnish later, jalapeño, 3 C. Stock and sugar. Stir well, bring to boil then reduce heat and simmer.

Step 3

Strain/Remove all solids from coconut milk stock.
Add roasted vegetables to coconut milk stock and blend with an immersion blender or in a blender. Add stock to achieve desired consistency. Leave as is or put through a sieve for a creamier texture.
Garnish with coconut milk, cilantro, or pumpkin seeds.

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