Roasted Acorn Squash Apple Soup

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

INGREDIENTS:

1 large or two small acorn squash

1 sweet or yellow onion finely chopped

3 small carrots finely chopped (about 1/2 cup)

3 small celery ribs finely chopped (about 1/2 cup)

3 garlic cloves minced

2 Gold Rush, Braeburn, or Granny Smith apples cored and diced

1 teaspoon ground turmeric

1 teaspoon curry powder

1/2 teaspoon of cayenne (optional)

1/2 teaspoon ground ginger or 2-inches fresh ginger, minced

2 cups vegetable broth

1 cup full fat coconut milk

2 Tablespoons, plus 1 teaspoon of Olive or avocado oil, divided

INSTRUCTIONS:

1. Preheat the oven to 400°F then line a baking sheet with parchment paper

2. Cut acorn squash in half, lengthwise. Use a spoon to scrape out the seeds and softer pieces. Brush the remaining flesh with 1 teaspoon of oil. Place each half facing down onto the baking sheet and bake in the oven for about 45 minutes, or until tender. It should be pliable when lightly squeezed with an oven mitt. Turn off the oven and set squash aside to cool.

3. Meanwhile, warm remaining two tablespoons of olive oil in a large pot over medium heat. Add the onion, celery and carrot and cook for 5 minutes. Next add the garlic, ginger, apples and spices. Continue to cook for 5-10 minutes, just until apples are slightly tender.

4. Once the squash is cool enough to handle (or can be carefully handled using an oven mitt), use a spoon to scoop the cooked flesh into the pot. Pour in the vegetable broth then bring to a low boil and cook for 5-7 minutes, or until apples are soft.

5. Add the contents of the pot to a blender along with the coconut milk and blend until smooth; or use an immersion blender and blend everything together in the pot. Taste test to see if you prefer more salt or spices and add accordingly. Serve warm and enjoy!