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  Spicy Acorn Squash Soup



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2 acorn squash—try the white variety “Cream of the Crop”, steamed or roasted until tender
2 tablespoons olive oil
1/2 onion, diced
2 cloves garlic, sliced
1/8 teaspoon each—cumin, curry powder, chipotle pepper, ground ginger, salt, black pepper
1 Tablespoon sugar (raw or brown)
1-2 cups no-chicken chicken broth or vegetable broth

Heat olive oil and slowly cook onion and garlic until translucent and fragrant. Add spices and fry
1-2 minutes to release flavors. Scoop the squash from the skins and mash squash into the warm
spice pan with the back of a spoon or potato masher. Stir squash into onion-spice mixture and heat
until bubbly. Add sugar and stir in broth to desired consistency. Serve at any temperature