Contributed by Lisa/Urban Harvest

This is a great recipe to use up leftover squash and yams - simply roast more than you need for dinner one night, and use the leftovers for soup the next night!

Ingredients

1 delicata squash
1 small/med yam
1 Tbsp peanut oil
1 small onion, minced
1 clove garlic, minced
1-2 tsp grated ginger
1/2 tsp red curry paste
3 cups stock or water
2-inch piece canned lemongrass, julienned
1 cup coconut milk

Instructions

Halve the squash and remove its seeds, then quarter it. Scrub and quarter the yam. Place the yam and squash pieces in a greased oven dish, and bake with the cover on for 45 minutes to 1 hour at 400 F, or until each piece is fork-tender. When cool, remove the skins. (This step can be done ahead of time!)

In a medium soup pot, heat the oil and saute the onion and ginger over medium heat until soft. Add the garlic, red curry paste, stock (or water), and lemongrass, and bring to a boil. Add the roasted squash and yam, turn heat to med/low, and simmer 15 minutes to blend flavours.

Remove from heat and blend in blender with the coconut milk. Heat gently, season with salt & pepper, and serve with chopped basil or cilantro, if available.

Hint: thinly sliced, pre-steamed kale or chard can be added to your soup bowls before ladling out the soup, for a nutritious, and beautiful addition to your soup (the dark green and bright orange colours are nourishing for the eyes as well as the stomach!).

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