Serves: 4 – 5

Ingredients :

For the squash:
2 acorn squashes, halved, deseeded
¾ teaspoon kosher salt or to taste
1 ½ tablespoons olive oil
Pepper to taste
For the broth:
1 ½ tablespoons coconut oil or butter
1 cup chicken stock or vegetable broth
2 teaspoons curry powder
1 ½ onions, sliced
2/3 cup light coconut milk
For roasted acorn squash seeds: Optional
8 – 10 tablespoons acorn squash seeds
¼ teaspoon onion salt
½ teaspoon smoked paprika
½ tablespoon olive oil

Directions :

1. Preheat the oven to 400° F.
2. Put the squash halves on a baking sheet, and brush oil on the cut part of the squash.
3. Sprinkle salt and pepper over the cut part of the squash halves.
4. Put the baking dish in the oven and set the timer for 45 minutes or until golden brown on top.
5. Pour oil into a soup pot and place the pot over medium heat. When oil melts, add onion and stir well. Now spread the onions on the bottom of the pot. Do not stir until the underside of the onion is brown. Turn down the heat to medium-low heat.
6. Now give it a good stir and cook for some more time until golden brown. Stir often.
7. Pour in the stock. Scrape the bottom of the pot to remove any browned bits that may be stuck.
8. Remove the peel of the roasted squash and add the pulp into the soup pot.
9. Stir in curry powder. When the soup starts boiling, turn the heat to low heat and cover the pot. Cook for about 15 minutes.
10. Blend with an immersion blender until smooth.
11. Add coconut milk and give it a good stir.
12. This soup is great for the 4 th stage as well. Roasted acorn squash seeds are to be served only in
stage 4 if desired.
13. To make roasted acorn seeds: Prepare a baking dish by lining it with parchment paper. Remove any flesh if present on the acorn squash seeds.
14. Scatter the acorn squash seeds all over the prepared baking sheet.
15. Place the baking sheet in the oven and set the timer for 15 minutes or until crisp.
16. Let the seeds cool completely. Store the cooled seeds in an airtight container until ready to serve.
17. Serve soup in bowls. Scatter with roasted acorn squash seeds and serve.