Curried Squash Soup

2 medium acorn or butternut squash

(or others of your choice: sugarloaf/dumpling etc to make that amount)

Cut in half, spray/coat lightly with oil and roast in oven for about an hour or until nice and soft. Scoop out and remove seeds. Set aside.

Next :

chop one medium onion

2 cloves garlic

peel and chop one apple

sauté the above in olive oil in a large pot (which will allow you to later add the squash and water) with the following spices:

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp cinnamon

1 tsp ginger (fresh or jar)

1/4 tsp dry mustard

a few dashes cayenne

about 10 mins on medium heat.

Finally, scoop out the squash insides and add to the mixture in the large pot, along with:

1 cup orange juice, (fresh squeezed or not)

2 1/2 cups water

Cook until heated through, let cool before placing in food processor or blender for nice smooth texture.

These things can be added to taste:

Salt

Lemon juice or apple cider vinegar if soup is too sweet for you.

I enjoy serving it with bread.