Creamy Curried Acorn Squash Soup

Heat oven to 400 F.
- Cut 2 acorn squash lengthwise, remove seeds and pulp (retain seeds for roasting, if you wish), brush with butter or olive oil, place face down inside baking dish. Roast for 45 minutes, brushing again with butter/olive oil after 30 minutes if so inclined.
- Chop 1 large onion, crush 4 garlic cloves add to large soup pot and saute in butter/olive oil (approx 1 tablespoon) over medium heat until translucent and beginning to turn golden brown.
- Add 1-2 teaspoons of curry powder and 1-2 teaspoons of gram masala spice. If onions and spice are sticking to pan, de-glaze with 1-2 tablespoons of water or broth.
- Add 1 box of lower sodium chicken broth, cover pan an turn to low.
- Once squash is done, allow to cool (10-15 minutes) to allow handling. Scoop flesh from squash, either placing directly into soup pot or passing through food mill. Stir squash into broth. Transfer soup to a large bowl.
- Puree soup in batches (either in blender or food processor) and return to soup pot.
- Add 1/4 cup of milk, half and half or whipping cream
Heat on medium-low (do not allow to boil) till hot. Taste, adding salt, cheyenne pepper or additional curry seasonings to taste.

Time: 1 - 1.5 hours (some unattended)
Yields: 4-6 servings

Accompanied by a simple salad of mixed garden greens with grapefruit section, drizzled with olive oil and garlic bread.