2 medium or 1 large squash (acorn or butternut work well)
1 small onion
1 t olive oil
2 cups vegetable broth (more for a thinner soup)
1 t sweet curry powder or more to taste
salt and pepper to taste
Directions:
1. Preheat oven 425 degrees.
2. Cut squash in half and scoop out seeds. Place cut side down on baking sheet and bake for 30 minutes or until softened.
3. Peel and roughly chop onion and saute with olive oil in a large saucepan until soft.
4. Carefully scoop out squash into pan with onion, discard skin.
5. Add vegetable broth and use an immersion blender to puree the vegetables and broth until smooth. OR transfer squash, broth, and onion to a food processor or blender and puree.
6. Heat soup to desired temperature and add curry, salt, and pepper to taste.