What do we need:

• 1 medium acorn squash
• 1 medium onion, chopped
• 1 apple, peeled, cored, and cut into 1/2 inch dice
• 2 tsp curry powder
• 3 cups vegetable broth, divided
• 1 cup coconut milk (regular or light)
• salt and pepper, to taste

Steps:

• Preheat oven to 350.
• Cut the squash in half lengthwise and place in a baking dish, cut side down.
• Roast for 45 minutes, or until extremely tender.
• Remove from the oven; scoop out and discard the seeds.
• Scoop out the flesh and set aside.
• In a medium-sized soup pot, cook the onion and apple in 2 Tbsp broth for about 10 minutes over medium heat.
• Add the curry powder and squash and cook, stirring constantly, for another two minutes–until fragrant.
• Deglaze the pan with about 1/2 cup of the broth.
• Add the remaining broth and bring to a boil.
• Reduce the heat and simmer, uncovered, for 15-20 minutes.
• Using an immersion blender, process soup until smooth.
• Remove from heat; stir in coconut milk. Season with salt and pepper, if desired.

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