Curry Squash Soup

This is a delicious way to take the meat out of dinner and still have a ton of flavor.

1 cup butternut squash peeled and cubed
1/2 cup acorn squash peeled and cubed
1 turnip peeled and cubed
2 medium zucchini cubed
2 medium yellow squash cubed
1 medium onion minced
4 cloves garlic mined
4 stalks of celery chopped
3 carrots peeled and chopped
2 cans chicken broth
2 cans of water
1 can diced tomatoes
1 can chickpeas drained and rinsed
2 teaspoons garam masala
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
2 bay leaves
Salt and pepper to taste
2/3 cup heavy cream
4 tablespoon butter

Melt the butter in a large stock pot. Add the vegetables and let cook for 5-7 minutes. Add the spices and stir well. Let this cook for another minute or two. Add the tomatoes,chicken broth and water. Add in the bay leaves and stir well. Bring to a boil then reduce heat and simmer for 25-30minutes or until the vegetables are fork tender. Place the soup in batches in the blender and purée or purée with you stick blender. Stir I the heavy cream and reheat.for more on this recipe or any others please email me at alesia.leach@gmail.com