Peel butternut squash, then cut in half lengthwise
and remove seeds (and the fibrous material around
the seeds).
Roast seeds (optional)- Separate seeds from the
squash, and rinse well. Place seeds in a shallow
pan with 1 tablespoon butter and 1/2 teaspoon salt
and toast seeds in the oven at 350 degrees until
dark golden brown and crispy, stirring once or
twice, about 10-12 minutes. Remove seeds from oven
and set aside to let cool. Chop squash into 1/2
inch cubes. Peel and dice onion. Peel sweet potato
and chop into 1/2 inch cubes.
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Wash spinach, dry thoroughly, and roll it up
tightly in a bunch. Slice spinach crosswise to
make thin ribbons.
Place vegetable oil and remaining 1 tablespoon of
butter in a heave stockpot over medium heat. Add
the chopped onion and cook, stirring, until onion
is soft and fragrant.
Add the squash, sweet potatoes, cumin, cinnamon,
and sugar to the skillet and cook, stirring often,
until vegetables are lightly browned.
Add the chicken stock, season for salt and pepper,
then simmer vegetables over low heat until they
are tender (about 15 minutes).
Once squash and sweet potatoes are cooked through,
use a slotted spoon to transfer the vegetables to
a blender (reserve cooking liquid). Add coconut
milk and lime juice to the blender and process
until it's smooth.
Add blended mixture back to the soup and whisk
gently over low heat until evenly heated through.
Stir in spinach ribbons and heat for 1 minute
more. Season with salt and pepper to taste.
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