Fall weather = soup
By Olivia Hall
Total time: 2 hr
This is a red curry squash soup with turkey, swiss, and tomato sandwiches. I’m very happy with how this meal turned out and it was a very cozy dinner
Ingredients
- 1 1/2 tbs of turmeric
- 1 cup of coconut milk ( I subbed this for unsweetened almond milk)
- 1 Heirloom tomato
- 1 red curry squash
- 1 whole garlic
- 1/2 of a sweet onion
- 2 1/2 cups of veggie broth
- 2 bell peppers
- 2 tbs of vindaloo curry powder
- 2 tsp of cinnamon
- 2 tsp of nutmeg
- Bread loaf
- Deli turkey
- Olive oil
- Salt and pepper
- Swiss cheese
Instructions
- pre heat you oven to 425°
- chop up your bell peppers, onions, and red curry squash. Cut the top off of the garlic. Lay everything out on a baking sheet and coats them in olive oil, salt, pepper, paprika.
- bake these for about 25 minutes until they’re soft
- Let them cool off for about 5 or so minutes and add everything into a blender. squeeze in all the cloves of the garlic into the blender. Blend everything until it’s a pure.
- add you vegetable broth to a pot on medium heat on a burner. Add in your blended veggies and mix together. Add in your curry, paprika, nutmeg, cinnamon, salt, and pepper and mix in. Add in the milk/heavy cream. Mix.
- Once everything is mixed in you can put your burner on low. Make you sandwich. you can do the turkey or whatever you think would work the best/you want.
- For the turkey sandwich: we had deli turkey and heirloom tomato and slices swiss cheese. I just buttered one side of each slice and then put garlic spread on the other side. You can season you tomato slices by just putting olive oil, salt, and pepper on them. I put on the turkey, tomato, and swiss on the garlic spread side. Then I just put a pan on a burner on about medium and put the sandwich on then covered the sandwich so the cheese and inside gets warmed up faster.
