1 acorn squash1 Japanese sweet potato1 knob of fresh ginger 1 inch long, sliced into small pieces1/4 of an onion, sliced into strips and diced2 tbsp. extra virgin olive oil1 tsp. paprika1 tsp. garam marsala ( optional) 1 tsp. black pepper
1. Preheat the oven to 400 degrees. Spray a large glass baking pan with nonstick spray, or I just use a little olive oil and rub it on the bottom of the dish. Place the acorn squash and the Japanese sweet potato in the baking dish, with the skins left on. Bake for 1 hour. Remove from the oven, slice open one side on the potato and one side on the squash, just to let it cool and let it sit on the countertop in the pan for about 15 minutes.
2. Meanwhile, in a large skillet, place the onion pieces and the ginger with the olive oil
and saute for 10 minutes, letting the onion brown without the ginger burning. Remove after the onion has browned ( *hint*- it will smell really strong before it's done).
3. Scoop out the seeds of the cooled squash with a spoon or melon ball peeler. Discard the seeds or save them to toast in the oven for a yummy little treat.
4. Scoop the flesh of the squash out with a spoon, and scoop out the flesh of the potato.Discard the skins.
5. Place all of the squash flesh and the potato flesh in a large blender. I use my Vita-Mix blender for great results. Add 5 cups of water.
6. Add the ginger and onion mixture, the spices and puree on low for 10 seconds and then medium for about 20 seconds.
7. Pour the soup mixture into a large stockpot or soup pot. It may look spooky, but it is delicious! It smells great too!
8. Cook on medium high heat for 15 minutes and remove. Serve warm.
You could easily add some delicious sprouted bread such as whole grain bread or some whole grain crackers or serve with celery slices.
I had mine with a side salad:)
Happy Halloween!! :)