Preparation and cooking time: 1 hour 30 min
preheat oven to 350
Organic ingredients, when possible.
1 medium red onion
2 medium to large Delicata squash
approx. 4 carrots (I used the ends, bits and pieces of this season’s garden carrots)
3 cloves garlic
1/2t – 1Tbl finely chopped ginger (less for mild, more for hotter)
1 – 2Tbls Olive oil
1 1/2 t Garam Marsala (the mix I have is cardamom, cumin, cloves, cinnamon and nutmeg)
1 cup organic coconut milk
I find that cooking delicata with the skins on, although a bit tedious, renders more squash when spooned away from the skin. Cut up the Delicata and carrots into big chunks and place in a big bowl and lightly coat with olive oil and salt, tossing so oil and salt is distributed throughout. Place this on a flat baking pan with a low edge and bake for 45 min, turning once or twice during the roasting. When 10 minutes is left for roasting cut red onion (I cut in medium size irregular chunks) and saute in olive oil until tender. Press the garlic and cut up the ginger.
Scoop squash away from skin (compost skin) and place all of these ingredients in a medium soup pan and add water to just barely covering vegetables. Simmer on medium for about 20-25 min. transfer this to blender and blend completely. Bring it back to the soup pot and add Garam Marsala, lightly sprinkling on top, when it has soaked into soup, stir and add coconut milk, stirring gently. Let the soup sit for a few moments.
Ladle into bowls and eat as is or add a spoon of yogurt, or sour cream in the middle. Serve with whole wheat sourdough bread. I used homemade maple yogurt, and it was a nice balance to the sweet spiciness of this soup.