PP Warming Holidays Spice Squash Soup

Chef: Rich Carter, Green Space Cafe

Makes: 6 – 8 servings

Prep Time: 5 minutes

Cook Time: 1 hour (Squash)

Total Time: 1 hour 5 minutes

INGREDIENTS

• 1 butternut squash, peeled and de-seeded

• 1 c apple juice or cider

• 2 oz maple syrup

• 1 t allspice

• ¼ t nutmeg

• ¼ t cardamom

• ¼ t cinnamon

• 1/8 t cayenne

• Salt and Pepper to taste

• 1/8 t curry powder (optional)

DIRECTIONS

1. If cooking squash in the oven. Preheat to 350 degrees F.

2. Roast or steam your butternut squash for about 1 hour or until very soft.

3. Combine all ingredients except salt and pepper in a food processor or blender (be careful using hot ingredients in a blender, pressure can build and force the lid off causing injury and mess. Split the soup into smaller portions to avoid this happening.) Blend until smooth.

4. Taste and add salt and pepper as you desire.

5. Serve hot.

TIPS

1. You can even add more of the other spices if you choose, they’re quite good for you!

2. I prefer to add a touch of curry powder, it balances the flavor of the traditional baking spice and adds a wonderful aroma.

3. If you would like a thinner soup add more apple juice, cider or water

Rich Carter studied culinary management at George Brown in Toronto and became interested in plant-based cooking about 5 years ago, right before moving to Michigan. When I moved here in 2015, I met Amber while she was consulting for Greenspace Cafe in Ferndale. They brought me in and installed me as their sous chef, where I stay for a year before helping my sister in law open a restaurant in hazel park. When we both decided it was time to move on, I came back to work with the Kahns and help run their newest location in Royal Oak.