Smoky acorn squash soup
large acorn squash halved and seeds scooped out
garlic pressed or minced
canned pumpkin purée
salt plus more to taste
chipotle pepper powder
vegetable broth or water plus more to thin it out
Cut acorn squash in half and clean out the insides. Drizzle with oil and place flesh side down on a baking sheet. Bake for 40-45 minutes in a 375 degree oven.
Allow the squash to cool, then scoop out the flesh. Place in a bowl and set aside.
Heat olive oil in a large stock pot over medium heat. Add the onion and cook until soft. Add the garlic and cook another minute.
Add the squash, pumpkin, salt, chipotle pepper powder, cumin, oregano, coriander, and turmeric. Stir to combine and cook for an additional 3-5 minutes.
Add vegetable broth and cook for 7-10 minutes or until the squash is soft and cooked completely through.
Use an immersion blender to blend the soup right in the pot, or let the soup cool and place it in a conventional blender.
Add in yogurt and chopped spinach and mix to combine well.
Serve immediately or store in refrigerator for up to 4 days.
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