We love this Roasted Acorn Squash Apple Soup for the depth of flavor and unique combination of squash and apple. We know you’ll love warming up with this delicious soup!

INGREDIENTS

• 1 large or 2 small acorn squash
• 1 sweet or yellow onion, finely chopped
• 3 small carrots, finely chopped (about ½ cup)
• 3 small celery ribs, finely chopped (about ½ cup)
• 3 garlic cloves, minced
• 2 granny smith apples, cored and diced
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• ½ teaspoon ground ginger, or 2 inches fresh ginger minced
• 2 cups vegetable broth
• 1 cup full fat coconut milk
• 3 tablespoons olive oil

DIRECTIONS

1. Preheat the oven to 400*F and line a baking sheet with parchment paper. You can also use a shallow baking dish.
2. Slice the top stem off the acorn squash and cut in half lengthwise. Scoop out the seeds. Rub outer edges of flesh with 1 tablespoon oil and place each half facing down on the baking sheet. Bake for 45 minutes or until tender. Turn off oven and set aside to cool.
3. Warn the last 2 tablespoons of oil in a large pot on medium heat. Add onion, celery, and carrot, and cook for 5 minutes. Next add garlic, ginger, apples, and spices. Cook 5-10 minutes until apples are slightly tender.
4. Once squash is cool enough to handle, use spoon to scoop the cooked flesh into the pot, discard the skin. Pour in broth and bring to a low boil and cook for 5-7 minutes until apples are soft.
5. Add the contents of the pot to a blender along with the coconut milk and blend until smooth. You may need to do this in batches. You can also use an immersion blender to blend in the pot.
6. Add salt, pepper, and additional spices to taste. Serve warm.

Serves 4
Recipe adapted from www.makingthymeforhealth.com