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Roasted Acorn Squash and Apple Soup


1 large or 2 small Acorn Squash

2 yellow onions, finely chopped

5 or 6 Carrots, finely chopped

5 Celery Ribs, finely chopped

6 Garlic Cloves, minced

4 Granny Smith Apples, Cored and diced

2 tsp ground turmeric

2 tsp Curry powder

1 1/2 tsp fresh or ground ginger

3 cups of Vegetable Broth

1 can of full fat coconut milk


Preheat oven to 400 then line a baking sheet with parchment paper

Cut the top stem off the acorn squash and cut in half lengthwise. Use a spoon to scrape out the seeds and stringy flesh, then rub the outer edges of the flesh with 1 tsp of oil of choice.

Place each half facing down onto the baking sheet and bake in the oven for about 45 minutes or until fork tender. Turn off oven and set aside to cool

Meanwhile, warm 2 tsp of olive oil in a large pot over medium-high heat. Add Onion, Celery, Carrots and cook for 5 mins or until fragrant

Next, Add the Garlic, Ginger, Apples and Spices, continue to cook for 5-10 minutes or until the apples are slightly tender.

Once the squash is cool enough to handle, use a spoon to scoop out the cooked flesh into the pot. Pour in Vegetable Broth bringing to a low boil, until apples are soft.

Add contents of the pot to a blender along with the coconut milk and blend until smooth. Add more spices to taste if needed.