This is a delicious fall soup!

Preheat oven to 400 degrees.

In large oven-safe pan, place

1/4 inch water

1 acorn squash, cut in half, seeds removed (cut side down)

2 apples, quartered, cored (cut side down)

Bake for 40 minutes

Puree with some of the vegetable broth (below)

Meanwhile, in large soup pot, saute:

4 slices bacon, chopped

1 red onion, minced

1-2 cloves garlic, minced (or grated)

Then add:

4 cups vegetable or chicken broth (I used pumpkin broth) (use some of the broth to puree the squash and apples before adding into the soup.)

Add:

1/4 teaspoon ginger

1/4 teaspoon curry powder

Salt & Pepper to taste

Try roasting the acorn squash seeds!