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1
Seed and peel squash; cut into 1 inch cubes.
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2
Toss with 4 tablespoons olive oil; season with sea salt and pepper.
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3
(I didn't peel it and just sprayed with olive oil pam).
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4
Put the cloves of garlic in foil with the squash in oven on cookie sheet.
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5
Bake at 425 degrees Fahrenheit for 1 hour; add garlic for the last 20 minutes.
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6
You could throw in freezer and cook in crockpot later (I did a couple squash at same time).
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7
Meanwhile, in stock pot, brown onion on low with 2 Tablespoons olive oil oil.
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8
Add turmeric, chili flakes, pepper, and pinch of cinnamon.
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9
Add potatoes; the smaller you cut them the faster the soup will cook.
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10
Brown a little.
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11
If you are using a crockpot here is where you put everything in and cook it down .
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12
Add garlic and squash; the peel will come off when you are cooking and you have strain it out.
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13
Add stock and simmer.
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14
I added 1/2 chicken stock and 1/2 veggie stock.
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15
Add parsley and cilantro if you like the stuff.
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16
When potato is soft (40 minutes) or shorter time if potatoes are cut finer.
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17
Mash the the soup until blended.
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18
After you mash the soup be careful because it will burn easily.
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19
For people with a food processor or stick blender use those, you lucky dogs.
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20
For garnish:.
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21
Brown the garlic in butter and turmeric last little bit then add pine nuts watch them they burn REALLY EASILY.
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22
Use this as topping in middle of bowl of soup; a glop of yogurt then the fried bits then the green onions.
