HOLY SOUP!

Fall has come, the farmers market is chalk full of squash of all colors, shapes and sizes as well as apples and some crazy mushrooms called "hen of the woods" (apparently this mushroom is a great chicken replacement).

Here is a soup celebrating fall produce.

COCONUT CURRY ACORN SQUASH SOUP

6 little red onions, little meaning 2" diameter (or whatever you have)
2 acorn squash
1 red bell pepper
2 cups chicken broth
1/2 can coconut milk
alcohol - I just threw in stuff I had - a little dry rum, a little more champaign, and vermouth
curry powder
salt
pepper

preheat the oven to 400 degrees
cut the acorn squash in half, scoop the guts n seeds out into a bowl (we're gonna toast the seeds later)
lightly coat the squash halves with grape seed oil, and put in a baking dish face down, stick em in the oven for 45ish minutes
roast the red pepper over the flame on yer stove till burnt black all over, then stick in a plastic bag.
slice the onions in 1/8" thick rings (i used my mandolin)
heat a large pot
when the pot is hot, add the onions and cook till carmelised a bit
add the alcohol, and broth
skin and seed the roasted pepper, slice thinly and add to the mix
when the squash is cooked (should soft and soopable like ice cream) scoop out and add to the mix
add curry, salt, pepper
add the coconut milk
simmer for 30ish minutes

sooooo rich and soo delish. If you wanna purree this, go for it!!

if you like, toast the squash seeds in the oven with a tad of oil and salt to garnish the soup, or to just eat as a snacky