Creamy Acorn or Butternut Squash Coconut Curry Soup
Creamy acorn or butternut squash coconut curry soup, made from scratch in clay, no need to peel and cut squash , set on timer on stew setting in your VitaClay, steam in whole for 30 minutes... OMG! yummy, soothing and anti-inflammatory.
Ingredients 1 large or medium acorn 1 Tbsp coconut or avocado oil 2 medium shallots (thinly diced) 2 cloves garlic, minced 1 pinch each sea salt + black pepper 1 1/2 Tbsp curry powder 1 teaspoon paprika 1 cup light coconut milk or cream 1 cup broth, #bonebroth or #veggie broth
Directions 1. Cut the squash in half. 2. Add 3 cups water in your clay pot. Place squash skin down in water. Set on stew or fast to cook for 30 minutes. 3. When squash is steamed to soft, gently Take the pot out of cooker and Dump the leftover water in your clay pot, let it to cool off for 5-10 minutes while you Scoop the flesh out of the squash into the clay pot. When clay pot is cooled off, add broth or water in. (Note: if you don’t want to wait hot empty clay pot to cool off, you may add boiled water or hot broth in your clay pot. 4. Sauté shallot garlic in oil in a sauce pan until translucent. Transfer to your clay pot (optional). Add the rest of ingredients in your clay pot. Smash the flesh and stir ingredients and mix well in liquid. 5. Set on stew or fast for 20 minutes to cook. Stir occasionally.