2 Medium acorn squash (about 3 lbs) (halved --scoop out the seeds)
1/4 cup butter
5 cups vegetable broth
4 granny smith apples (peeled and coarsely chopped)
2 baking potatoes (peeled and coarsely chopped)
1 1/2 tablespoon curry powder
1/4 - 3/4 teaspoon ground red pepper (depending on how spicy you want it!)
1/2 teaspoon ground cinnamon
1 teaspoon salt
Butternut squash is very high in Vitamin A (nature's powerful anti-oxidant) and the B Vitamins (the energy vitamins). It's also high in fiber which can help reduce cholesterol and help prevent colon cancer. Tumeric is the main ingredient in curry powder. Tumeric is a powerful anti-inflammatory. So those with arthritis, irritable bowel, diabetes, or heart disease-- get to love this wonderful spice and incorporate it into as many recipes as you can.
Remember---don't throw the seeds away! You can toast them in the oven for a wonderfully crunchy snack that is high in the essential amino acid tryptophan. Amino acids are the protein building blocks in our body.
Turn oven on to 350 degrees. Place squash halves upside down on baking sheet. Bake for 30-45 minutes or until tender.
Meanwhile, in a large pot, melt butter over medium heat. Add the broth, apples and remaining ingredients. Cover and cook for 25 - 30 minutes (until the potatoes and apples are soft), stirring every once in a while.
Remove the pot from the stove. Once the squash is soft, scoop out the pulp and add it into the soup pot. Now get out your immersion blender or your regular blender. Use theImmersion Hand Blenderin the pot and blend until you have all the chunks gone and the soup is smooth and creamy. If you are using a NutriBullet blender/Mixer, take only a cup or so at a time to process in the blender (when blending hot liquids they tend to splatter and can burn you). Using a kitchen towel to cover the blender lid when you open it to help prevent a scalding burn.
Serve up the soup in big bowls with a chunk of crusty homemade bread or the crunchy toasted acorn seeds. Yum!