Curried Acorn Squash Soup
Get ready for fall with a bowl of this curried acorn squash soup, made with apple and ginger for layers of comforting flavor.

Preheat the oven to 400 degrees F (200 degrees C).

Cut acorn squash in half and remove seeds and pulp.

Place cut-side down in a baking dish; add about 1 inch of water.

Roast in the preheated oven until a knife can be easily inserted 20 to 30 minutes.

While squash roasts heat oil in a medium saucepan over medium-high heat.

Saute onion until almost translucent about 5 minutes.

Mix in garlic and ginger.

Add apple and cook stirring regularly to keep from sticking until it starts to get mushy 7 to 10 minutes.

Pour in 1/4 of the chicken broth.

Add curry powder cinnamon cardamom cayenne salt and pepper.