Original site: http://makingthymeforhealth.com/roasted-acorn-squash-and-apple-soup/
Serving: 4
| acorn squash | 1 medium |
| extra virgin olive oil | 1 tbsp |
| Onion, diced | 1 medium |
| carrots, chopped | 2 large |
| celery, chopped | 2 stalk |
| apples, cored and chopped | 2 |
| Salt | 1/4 tsp |
| Pepper | 1/4 tsp |
| Garlic powder | 2 tsp |
| Turmeric | 1 tsp |
| Ground ginger | 1/2 tsp |
| Curry powder | 1/2 tsp |
| Vegetable broth | 4 cups |
| Nondairy milk | 1/2 cup |
Preheat the oven to 400°F then line a baking sheet with parchment paper. Slice the top stem off of the acorn squash then cut it in half. Next, add the apples, garlic powder, turmeric, curry and ginger then stir together and cook for 5 more minutes. Using a large spoon, scoop the flesh of the roasted acorn squash out into the pot and then stir together. Pour in the vegetable broth and bring to a low boil, cooking for another 15 minutes.
Use a spoon to scrape out the seeds and softer pieces.
Place each half facing down onto the baking sheet and bake in the oven for about 45 minutes, or until tender.
Once the squash is done, turn off the oven and set it aside to cool.
Meanwhile, warm olive oil in a large pot over medium heat. Add the onion, celery and carrot then sprinkle with salt & pepper. Allow to cook for about 3 minutes.
Remove the pot from the heat and stir in nondairy milk. Puree the soup by using an immersion blender in the pot.
Top with extra nondairy milk and enjoy.