Autumn Squash Soup

Cooking instructions

1. Preheat oven to 450°.
2. Peel squash.
3. Remove seeds and cut in chunks.
4. Place in baking dish or on cookie sheet and drizzle with oil.
5. Sprinkle generously with salt and pepper.
6. Bake at 450° for 25-30 minutes or until fork tender.
7. Mash squash with a potato masher and place in a large stock pot.
8. Add pumpkin, apple juice, half-and-half and vegetable broth.
9. Puree ingredients with an immersion blender until well mixed.
10. Add honey, curry, cinnamon, salt and pepper and heat through about 10-15 minutes at a low simmer.
11. To serve, garnish bowls of soup with roasted pumpkin seeds