Acorn Squash Soup with Turmeric

Instructions

1. 1

   Cut the squash in half and scrape out the seeds. Roast in a baking pan for about 30-40 minutes at 400ºF. You want the flesh to be soft.

2. 2

   In a dutch oven, heat the olive oil over medium-high heat.

3. 3

   Add carrots and onions and saute 4 minutes.

4. 4

   Add squash flesh, apple, ginger, turmeric, coconut milk, water and salt, and pepper.

5. 5

   Stir and bring to a boil. Reduce heat and simmer, covered for about 10 minutes.

6. 6

   Puree soup with an immersion blender or put in your Vitamix. Be careful not to burn yourself!

7. 7

   Serve with pepitas, scallions, and parsley.