Curried Roasted Delicata Squash & Carrot Soup

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.