Roasted Acorn Squash & Sweet Potato Curry Soup


Fall is the birth of the soup du jour in my house. I started making my own soups around 10 years ago and never stopped. It’s the easiest, can’t mess it up really, because it’s just stuff you throw into stock, thing you can make. Truly! It’s my go to dish on a “school night” for all of us with a crusty loaf of homemade bread and a fresh collard green, cabbage, and grape salad (recipe coming soon). Now, I’m no chef (just a “really good cook”), so I don’t mean to offend those who absolutely have this thing down to a science. That said, YOU can make soup. So, with that, it’s getting chilly outside. Let’s get to it!

In the Fall season, I usually make my soups out of whatever comes from our Corbin Hill Farm Share or the farmer’s market. Late September brought us the cutest acorn squash, which I love and usually roast and stuff with yummy wild rice, nuts, currants, etc. I opted for a slightly spicy, with a bit of sweet, curried soup instead this time.

Enjoy the recipe and be sure to play with your food! Add or delete what you think works or doesn’t for you. Flow with whatever feels good. It’s soup, and really, you can’t mess it up!

1 acorn squash
1 medium to large sweet potato
1 1/2- 2 cups vegetable stock (I use my own “Surprise Stock”; which is all of the frozen vegetable parts from various pre-meal boiled down w/herbs to yummy goodness, but you can buy a good stock too I suppose)
1/2 cup coconut milk
2 tablespoons extra virgin olive oil
1/2 medium onion, chopped
1-2 cloves of garlic
1 tablespoon curry powder
1/2 teaspoon nutmeg
Salt & Pepper
Pre-heat oven to 400 degrees. Cut squash and sweet potato lengthwise and remove seeds from squash. Coat with 1 tablespoon or less of olive oil. Roast until fork tender, about 20-30 minutes, depending on oven temperature. In a large saucepan, saute garlic, onion, and curry powder in olive oil until tender. Scoop out squash and sweet potato flesh and add to pan. Add stock and cook over medium heat for 15-20 minutes. In a food processor, process until smooth. Add nutmeg, coconut milk, salt & pepper and return to pot. Simmer on low heat. Serve and enjoy!
Makes 3-4 servings
About Tracye

Known for her motivational mantras and joyful practice, Tracye Warfield puts the play in yoga and yummy food. Tracye began practicing yoga in 1999, when she first hobbled onto the mat after a long and achy marathon. Ten years later, she walked away from a successful career in corporate America to start living the life she was meant to live. Currently, she teaches Vinyasa, Power Yoga, Hatha, and Pilates in studio classes, workshops, online, with private clients, and at her bytracye yoga.yummy food retreats throughout the U.S. and internationally.

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