Roasted Acorn Curry Soup (dairy free)

I had an acorn squash sitting on my counter and thought it would be fun to make into soup for these cool nights we have been having. It was a wonderful creamy soup. That was enjoyed by all.

Ingredients

2 acorn squash washed
3 T olive oil
1 tsp salt
3 T olive oil
1 onion sliced
3 scallion chopped
4 cloves of garlic minced
1 granny smith apple peeled chopped and cored *optional
3 C milk (I used cashew milk)
1/2 C canned coconut milk
1 1/2 C water
1 tsp salt
2 tsp curry powder
1 tsp thyme
1/4 tsp nutmeg
1/4 tsp ground pepper

Directions  Heat oven to 350  Serves 4

1.  Cut a slit in the squashes, and place on cookie sheet. Place in oven and cook until you can cut it up easily. (For a faster cooking time you could do this part in the microwave until soft.)
2. Take squash out of oven and cut into pieces take out the seeds, and drizzle with oil and salt. Cook until nice and tender. Then set aside
3. In a large pot heat up the oil on medium heat and stir in onions and scallions saute for a couple minutes. Optional add apple cut up and cook until softened with the vegetables.
4. Stir in the garlic and continue to saute.   Cook until it turns a light golden color and is soft.
5. With a wire whisk slowly stir in milk, coconut milk, water, salt, curry, thyme, nutmeg, and pepper. Let cook together a couple minutes.
6. Peel off the skin off the squash and put the pieces into the soup and stir and let cook together a couple minutes.
7. Pour half of the mixture into the blender and blend until smooth. Continue the same process with the other half of the soup.
8. Return back to the pot and add additional salt and pepper and spices as desired.
9. Serve warm. I garnished with some pumpkin seeds and drizzled on some coconut milk.

Spicy Fried Noodles

This was another Asian dish that tasted really good. I had some rice sticks I had bought for fun. (I had never tried them before.) It was a success, because my family came back for second and thirds. =)


Ingredients:

1 pkg. of rice sticks 6.75 oz pkg or egg thread noodles
3 T coconut oil
3 garlic cloves minced (let sit for 10 min before cooking for extra benefits)
2 scallions sliced thinly
1 pkg. peeled cooked shrimp 140z
1 28 oz stir fry vegetables (mix had bean sprouts and water chestnuts in it too)
2 T coconut sugar or other sweetener
2 eggs beaten
1 T crushed red chili pepper
3 T cilantro
*optional hoison sauce

Directions:

1, Place rice sticks in a bowl of hot water that covers it. Let it sit 20 minutes to soften it.

2. In the meantime, heat up pan with oil, garlic and scallions. Fry and stir a couple minutes. Then cut up rice sticks and cook 5 more minutes.

3. Pour in vegetables, shrimp, sugar, and red pepper. Stir for a couple minutes.

4. Add the beaten eggs. Stir them in till all mixed. Put the lid on and let it all cook together for 5 to 10 minutes on medium heat.

5. Garnish with cilantro and serve.

6. I had some hoisin sauce that tasted good on it too. Tasty meal!

*You could use chicken in place of shrimp or have a combo of both. :)