Ingredients

The following ingredients have 4 Servings
  • 1 large acorn squash (cut into 1-inch slices and then 1-inch chunks)
  • 4 medium sized carrots (peeled and cut into 1-inch rounds)
  • 4-6 garlic cloves
  • 1 1/2 Tablespoon olive oil
  • Salt and pepper (to taste)
  • 1/2 tsp turmeric powder
  • 1/2 tsp curry powder
  • 1/2 tsp cumin powder
  • 1/2 tsp fresh ginger
  • 2 1/4 - 2 3/4 vegetable stock

Instruction

  • Preheat the oven to 425°F. On a large baking sheet, place diced acorn squash, carrots, and garlic. Toss with olive oil, salt, and pepper. Bake for 15-20 minutes until tender, flipping halfway through.
  • In a blender, add the roasted vegetables, spices, and vegetable stock. Blend on high for 4-5 minutes until smooth, being sure to crack the top opening or lid to release the steam from the roasted vegetables. Add additional vegetable stock as needed for your desired consistency, and salt and pepper to taste.
  • Serve immediately, or keep warm on stove in a pot until ready to serve. Garnish as desired. I like to use cilantro and serve with a crusty baguette.