Something about fall screams SQUASH to me. Maybe because we’re knee-deep in their abundance this time of year. Maybe it’s the ability they have to turn a crispy cool night into a warm and cozy evening. Maybe, just maybe, it’s because they make an amaaazing soup. Enter: this tasty, rich, warming Creamy Curried Delicata Squash Soup. You can feel free to make this with other kinds of squash: I simply used delicate because it’s what I had available.
4 delicata squash
1 can (14 oz) coconut milk
3 cups vegetable broth
1/2 onion, diced
1.5 tbsps curry powder
Dash of turmeric
Salt & Pepper, to taste
1.) Half squash, scoop out seeds & pulp, and place on baking sheet face down. Cook at 350° for 45 minutes.
2.) Meanwhile, sauté onions in pan over low heat until softened.
3.) Add coconut milk, vegetable broth, curry powder, turmeric, and salt & pepper to pan. Continue to cook over low heat, stirring occasionally.
4.) Remove squash from oven once softened. Let cool until okay to touch.
5.) Scoop softened squash out and add to broth mixture in pan. Let heat on low for 10 minutes.
6.) Add entire mixture to food processor and process until smooth and well-combined.
Top with pumpkin seeds or your favorite garnish & enjoy!