This is not an exact recipe, but its simple to make and it is a whole meal.
I use all the orange vegetable I could find find- Pumpkin, butternut squash, sweet potatoes, carrots, and one onion. I chop everything into large chunks and put them into a nice size pot (vegetables fill 3/4 of the pot). I cover the vegetables with water (just enough to cover them) add a little dry thyme and boil till soft.
In the meantime I roast two heads of garlic in the oven till soft- I drizzle a little olive oil on the garlic, wrap in baking paper and than foil and bake in the oven till soft.
I also make two or three toppings to serve with the soup:
1. Roasted chickpeas- I drain a can of chickpeas drizzle with olive oil salt and pepper and roast in the over till they get a little brown and crispy.
2. Stirfried mushrooms- I slice the mushrooms thin, with a little olive oil I stirfry them on the stove- once the water from the mushrooms evaporates, I add a little dry wine, balsamic vinegar, a drop of maple syrup, salt and pepper.
3. Fried pastrami or corned beef- I use our delicious 59West Deli Pastrami or corned beef (or both) cut it into thin strips and fry in a drop of oil till a bit crispy.
When the vegetables from the soup are soft, I pour out about a soup bowls worth of water so that the soup wont be too thin. Than I add a box of our Aroy-D coconut milk- 250gr, and the roasted garlic. I blend it with a hand blender (zuzer) Until completely smooth.
To season it I add a bit of nutmeg (about an 1/8 of a tsp) , a bit of cumin (about an 1/4 of a tsp) salt and pepper to taste. I usually serve the soup with all three toppings on top and its delicious!!!
Roasted Acorn Squash Slices with Maple Brown Butter Sauce Recipe taken from fromscratchfast.com https://fromscratchfast.com/roasted-acorn-squash-slices/ These roasted acorn squash slices are drizzled with a brown butter, maple syrup and vinegar sauce for a wonderful...