Roasted Vegetable and Kabocha Squash Soup

• 1 Kabocha Squash - a.k.a. Japanese Pumpkin
• 5 sm. Yukon Gold potatoes
• 1 med. sweet potato
• a few garlic cloves
• 2 ribs of celery
• Little's Chili Lime Seasoning Blend
• Moroccan extra virgin olive oil

Scrub the squash, cut it in half and scrape out the seeds, rub with EVOO. Rough cut - chunk the vegetables, toss in EVOO, arrange on a parchment paper-lined baking sheet.  Sprinkle everything with Little's Chili Lime and roast in a 400° oven for one hour.

Like Old Mother Hubbard, my 'fridge, pantry and cupboard are currently bare!  I only had 2 cloves of garlic and no onion at all today, but wanted to make this soup. Last fall, I had an abundance of vegetables so I simmered and blended some for a red sauce. I also made 2c packages of chopped, fresh vegetables and froze the sauce and vegetables, for such a time as this. When you have extra vegetables from the grocery store, Farmer's Market or your garden, decide the best way to preserve them for a future time, when your stash is low. Freezing works well for me.

• 2c frozen red sauce
• 1/3c Moroccan EVOO
• 2c fresh, chopped, frozen vegetables
• tomato, onion, pepper, celery, garlic, carrot

While the squash and other vegetables are roasting, slowly simmer-thaw the ingredients above, in a 4-6 quart pot.  Cook at a low bubble, for 10  minutes, then cover and turn off the heat. Cooking isn't really necessary, but I recommend it since raising the temperature develops the lycopene in the tomatoes, which is a powerful antioxidant. However, it's good to include them in your diet in their fresh-raw state as well, since they're an excellent source of vitamin C when eaten right off the vine.

When everything in the pot has cooled a little, add the following.

• 1 can coconut milk
• 2t turbinado sugar
• 2-3t Little's Chili Lime
• 2-3t curry powder
• 1t cinnamon
• 1/2t nutmeg
• 1-2T dark balsamic vinegar

Sweet Bowl

After the vegetables are roasted and are cool enough to touch, scoop out the squash, cut the vegetables a little more then add everything to the big pot. Add a little water or vegetable broth to get a good balance of solids and liquid. Blend with an immersion blender, then simmer, covered, for 10 minutes. Check the flavor and thickness, adding more seasoning or liquid if needed.

Savory Bowl

Serve, garnished with sour cream, croutons, cilantro, fresh lime or lemon zest and juice.

The Sweet Bowl was topped with a dab of plain Greek yogurt, sunflower seeds, parsley, cayenne pepper, and some thin sliced crystalized ginger.

The Savory Bowl had small chunks of cooked roast beef, walnuts, cashews, cayenne and coarse salt. Pick a flavor profile then run with it!

Remember - Be Bold - Be Creative!  Cook Up Some Good Food. . .Lin