1 large Kabocha squash, peeled, de-seeded, and roughly chopped
1lg Onion (chopped)
2 cloves of garlic (smashed and chopped)
1” ginger root, peeled and chopped
1TBS dried celery
1TBS dried parsley
2 TBS ground cumin
1 TBS ground turmeric
1-2 TBS curry powder
salt and pepper to taste
In a stock pot, sautee onion, garlic, and ginger with ghee or your favorite oil.
When the onions become translucent, reduce heat to medium.
Add cumin, turmeric, and curry powder. Stir for 2 minutes, to allow the spices to meld. Add squash to the pot and continue to cook for 5 minutes.
Add enough water to cover the mixture by 2 inches and return to high heat. Add celery and parsley to the pot.
After the water has come to a boil, reduce heat again to medium.
Let the soup cook for 3o minutes or until the squash is soft.
Turn of stove, and let mixture cool for 15 minutes.
Puree the soup with a hand mixer or blender. If the soup mixture is too thick for your liking, just add water!
This soup freezes well, or can be stored in the fridge for up to three days. Enjoy!