Acorn Squash Soup

This is a pretty basic Acorn Squash soup recipe with a few of my own additions.

2 Acorn Squash
olive oil
salt
pepper

1/2 cup of vegetable stock
1 can garbanzo beans

2 Cups of vegetable stock
1 yellow onion
2 cloves of garlic
2 teaspoons butter
curry powder
nutmeg
cinnamon
1/2 can light coconut milk
salt and pepper

Start by cutting the acorn squash into quarters
place in a brownie pan and brush with olive oil, salt and pepper
cover with tin foil and roast at 450 for 30 minutes

Put garbanzo beans and 1/2 cup vegetable stock into a sauce pan.
Bring to a boil and then reduce. Cook until soft.

Remove squash from the oven and let cool.

Chop 1 medium yellow onion.
Heat 2 teaspoons of butter in a large pot and add onion. Crush one clove of garlic into the pot and allow it to cook until onions are soft.
Add 2 cups of vegetable stock and allow it to simmer for 10 minutes.
Then, scoop the flesh of the squash into the pot and allow that to simmer for 10 more minutes.
Remove from heat and let cool.

Puree the garbanzo beans in a food processor and put aside in a separate bowl.
No need to clean excess from the food processor because it's all going to get mixed together eventually.

When the squash mixture is cooled, puree in food processor until smooth and then return to pot. Add pureed garbanzo beans and mix until smooth.
Add about 1/4 teaspoon of curry powder, 1/4 teaspoon of nutmeg and 1/4 teaspoon of cinnamon, adjusting for your personal taste. Thin to soup consistency with the coconut milk. Add salt and pepper to taste.