Michigan Curry Squash Bisque

Serves: at least 4 (you can always add more squash to thicken, as well as increase all other ingredients to taste)

*Easy to make vegan!*

Ingredients

1 large or 2 small Michigan butternut squash (can mix or substitute with acorn or buttercup

1 cup chopped Michigan apples

1 cup chopped sweet Michigan onions

1 cup chopped Michigan carrots

2 TBS olive oil

1/4 C. "milk" [Michigan Calder Brothers' Dairy Milk or Eden Organic Soy, or any milk substitute]

Curry to taste, at least 1 TBS (I use a Seeds of Change Hot Indian curry in a jar, you can use powder and add cayenne or other local hot peppers to taste as well)

2, 15 oz. cans vegetable broth (or homemade broth leftover from cooking vegetables)

2 Bay leaves

2 TBS Michigan honey

bunch Michigan cilantro or parsley

Directions

Bring oven to 350 degrees F

Slice squash in half lengthwise and oil faces

Place squash face down on cookie or baking sheet and bake for one hour

About 10 minutes before squash is done baking:

Chop onion and saute in 1 TBS olive oil over medium heat

Chop apple and carrot and add to onion

Saute onion, apple and carrot combination for 5 minutes

Remove squash and let cool

Stir in curry

pour in vegetable broth

Scoop at least 3 cups squash from skins and add to the pot

Stir all

Add 2 bay leaves

Place lid on top and let simmer one hour

Remove from heat

Remove bay leaves

Blend in batches and return to pot

Add milk and honey

Stir and serve

place sprig cilantro on each serving

ENJOY! Butternut squash (and apples too) is a storage crop making this soup easy to make throughout the cold months!

This recipe was in the A2Yoga Fall newsletter and it was credited: "from the Kitchen of Andrea Ridgard"