I have not gone grocery shopping since we returned from Vancouver on Monday night so I was trying to be creative with what I had on hand and this turned out FABULOUS!!!
1 Squash – I used Acorn squash
1 large Russett Potato
1 Tbs Olive Oil
2 large carrots
3 tsp curry powder
1 tsp cumin powder
1/4 tsp cinnamon
4-6 cups of broth (Chicken or veggie)
1-2 spoonfuls of almond butter
Salt and pepper to taste
Half the Squash and scoop out the seeds and stringy bits. Oil lightly and season with salt and pepper. Place face down in a pyrex baking dish and bake at 350 for 30-45 mins (or until flesh is tender). At the same time bake your potato. Once Squash and potato are cooked,allow to cool and then scoop out the squash flesh and potato discarding the skins.
Dice onions and grate carrot. Heat oil in medium sauce pan. Add onions and saute until translucent then add carrots and spices. Cook for about 1-2 mins until fragrant and carrots soften slightly. Add Squash, potato and broth. bring to a boil. The reduce and allow to simmer for 10 mins. Take a hand blender and blend until smooth. Or place in a Blender and pulse until smooth. Return pot to medium heat and add the almond butter tasting as you go until you have just a hint of nuttyness. Salt and pepper to your taste. Garnish with chopped cilantro. (it also can be nice with a spoonful of plain yogurt stirred in as you serve)
This can be eaten on its own which is wonderful or I served this with brown rice that I mixed with toasted slivered almonds. Yummy!!!