1 acorn squash
1 large sweet onion
3 carrots
1 tbsp minced garlic
1 green apple
1 tsp curry powder
1/2 tsp ground ginger
3 tbsp olive oil
1 1/4 lb bag frozen cubed butternut squash, thawed
6 cups vegan broth
1 bay leaf
pinch of dried thyme
sea salt & pepper to taste
Preheat oven 400 degrees.
Cut the acorn squash in half and scoop out the seeds. Place halves face down on a baking pan and roast for 45 minutes.
Now you're going to chop some produce to add to a medium sized sauce pan.
Chop your sweet onion.
Chop your carrots.
Chop your apples and add them in the pan with some minced garlic too.
So now you've got your sauce pan filled with onion, carrot, garlic, and apple. Now add your seasoning; the curry powder, ground ginger, and olive oil.
Mix well and saute on medium heat until soft.
When the mixture is soft, it should look something like this. Remove from heat and set aside.
The acorn squash should be ready to take out of the oven! Let it cool so that you can scoop it out.
Scoop out the acorn squash and add it to a big bowl with your sauteed mixture, thawed butternut squash, and vegan broth. Now you will have to puree this. You can either do this in batches in a processor or you can keep it in the large bowl and carefully blend with a handheld pulsing blender. Either way, its probably going to get a little messy, so prepare.
Once everything is is pureed, transfer to a large sauce pan. Season with a bay leaf, dried thyme, sea salt, and pepper.
Simmer on low for 20 minutes.
Enjoy this delicious soup with some crusty bread, topped with generous amounts of crisp breadcrumbs, or even in a delicious sourdough bread bowl!
