Ingredients:
· 1 small delicata squash
· 8 ounces (about 5 small or medium) carrots, peeled and cut into 1” pieces
· 4 cloves garlic
· 2 tablespoons honey
· 2-3 teaspoon Gather Curry Powder or curry powder of choice
· 3 cups veggie stock (more or less as needed)
· Optional: ¼ cup cream
· Oil, to drizzle
· Salt & Pepper to taste
Instructions:
1. Preheat oven to 375° F.
2. Place squash, cut side up, on a baking sheet or in a baking pan. Add carrots. Drizzle all with oil and season with salt and pepper. Roast squash until fork-tender, about 20-30 minutes. When cool enough to touch, scoop flesh with a large spoon into a medium bowl and set aside; discard shells.
3. Add stock, garlic, honey and curry powder to a soup pot and heat to warm through on low heat until squash and carrots are done.
4. Add cream, if desired. Blend, either in a blender or with an immersion blender, until smooth.
5. Serve topped with toasted nuts, a drizzle of balsamic or fig jam.