Acorn Squash & Spinach Curry Soup

I bought this small acorn squash at Sprouts I think, because it was so darn cute. But then I saw my favorite stand at Wellington Farmers Market also had adorable squashes so I felt bad..luckily this recipe was delicious and I can do it again w a more flavorful, organic gourd!!

I peeled the squash w a peeler/knife combo. If it's too hard to peel you can halve it and bake it to scrape out the flesh, but then you won't get the chunks which I like about this. I cut it into chunks. I also diced an onion, a jalapeño (seeded) and garlic (if you have fresh ginger cut that too, I was out and used ground).

In the pot I heated safflower oil with - fenugreek, cumin seeds, curry powder, and lots of turmeric. I let those heat in the oil, making a kind of paste before throwing in the onions garlic jalapeño and ginger. If you want to add fresh minced cilantro, now is a good time to add it - I added it late. Sautée that til the onions are soft and starting to brown, then add the cubes of squash. Mix that around so it's all coated with spice, and add some vegetable broth and coconut milk until the squash is barely covered. Cover and simmer for about 15ish mins, depending on how cooked you want the squash. About halfway through that I added fresh chopped spinach (so it would cook with the squash but not for too too long).

On the side I made spelt (about 3 to 1 cooking ratio w water) and I threw it into the soup when it was about done so it absorbs the flavor and becomes softer. Yum!!!