Roasted Acorn Squash & Apple Soup

Blended with ground turmeric, ginger, and coconut milk for a warm and comforting meal. (vegan and gluten-free)

1 medium-size acorn squash (approx. 2 pounds)
1 teaspoon high heat oil (such as canola or sunflower oil)
2 tablespoons extra virgin olive oil
1 medium-size onion, diced (approx. 1 and 1/2 cups)
2 large carrots, chopped (approx. 1 cup)
2 celery, chopped (approx. 1/2 cup)
2 apples, cored and chopped (approx. 1 cup, I used Granny Smith)
1/4 teaspoon salt & pepper
2 teaspoons garlic powder
1 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
4 cups vegetable broth
1/2 cup coconut milk

View the full recipe at Making Thyme for Health →