Squash Cumin Soup

By á-5036

great

Ingredients

• 3 acorn squash
• honey
• can coconut milk
• onion
• garlic

Preparation

Step 1

I used acorn squash but you can use butternut also. I used 3 of them. split them and take out the seeds and rub with olive oil and lay cut side down on a baking sheet - bake for about and hour or so at 350 until the skin begins to pull away. Take one medium onion and one clove of garlic and mince them. Cook them in a little olive oil until translucent ( about 5 minutes) but don't brown them - use medium/low heat. Puree those and the squash in a food processor and add 4 cups of chicken stock, 1/2 teaspoon of cumin, 3 tablespoons of honey and one can of coconut milk. simmer for about an hour or so to get the flavors going. (works well to make the evening before to let the flavors meld. I took some of the seeds and baked them in a 350 oven with some salt and a little oil for a crunchy garnish and that is about it.