Curried Squash Soup

Ingredients

• 1 large Hubbard squash, cut into large chunks (5” x 5” works well)


• 1 large sweet onion, cut into wedges


• 1 head of garlic


• 1 ¼ cups of coconut milk


• 3 cups of vegetable broth


• 2 cup of apple juice


• ¼ tsp cinnamon


• 2 ½ tsp curry powder


• ¼ tsp ginger
  

Directions

* Preheat oven to 375. Cut the top ¼” from the head of garlic, exposing the cloves within. Drizzle with olive oil and wrap in aluminium foil. Arrange squash cut side down on a foil-lined cookie sheet along with onion wedges, and roast in the oven with the head of garlic for 45 minutes to an hour.
* Remove from the oven and once cooled, scoop the flesh from squash pieces into a mixing bowl. Add the roasted onion, discarding any pieces that appear burnt. Using gentle pressure from the bottom of the head of garlic, squeeze the roasted cloves out of the head into the bowl with the squash and onion. Mix roughly with a large spoon and set aside.
* In a large pot, combine and simmer the vegetable broth, apple juice and coconut milk over medium heat. As the liquids begin a rolling boil, whisk in the cinnamon, curry powder and ginger.
* Reduce the heat to medium-low and gradually add the squash mixture, using a hand blender to puree the squash, onions and garlic into the stock base until fully incorporated.
Cover and simmer over medium-low heat, stirring occasionally, for 20 to 30 minutes to allow flavours to combine and deepen. Serve with rustic bread on a cold autumn or winter evening!