Ah, squash season is upon us. It’s fall, it’s raining in Seattle, and with a hint of curry and ginger, this squash soup will truly warm your mind, body and soul! This recipe is pretty straight forward, but it does take a while to make given that the squash needs to be cooked first.

This soup pairs well with bacon wrapped dates!

Ingredients

• 1 butternut squash (~3 lbs)
• 1 large acorn squash (~2 lbs)
• 1 large onion, coarsely chopped
• 1 apple
• 2 tsps canola or olive oil
• 5 c. chicken broth
• 2 Tbsp molasses
• 1 tsp curry powder
• 1/2 tsp ginger
• 1/2 tsp salt
• pinch of ground red pepper
• 2/3 cup coconut milk or half-and-half
• Garnish: fresh thyme

Directions

• Preheat oven to 425*
• Cut each squash and the apple in half lengthwise; discard seeds/membranes. Place, cut sides down on a greased baking sheet
• Toss onion and oil and spread around squash in pan
• Bake @ 425 for 45 minutes or until squash and onion are tender
• Cool and scoop out squash pulp from skins, discard skins
• Place onion, squash and apple in large pot and add broth, molasses and spices
• Bring to a simmer and then remove from heat
• Use a hand blender (also called inversion blender) and blend until smooth
• Return to heat and stir in coconut milk or half-and-half
• Cook until heated
• Garnish with thyme and some additional coconut milk

Paleo note: omit molasses and use coconut milk for a delightful and truly paleo soup!

Super mom tip: this is another dish that can be made in a big batch and frozen in smaller portions for easy reheating!