Serves 6
Prep time: 30 minutes
Cook time: 1 hr 15 minutes

INGREDIENTS

1 Tbsp coconut oil
1 large yellow onion
1 carrot chopped
1/2 cup raw cashews
1 tart, green apple
1 medium butternut squash
1 medium acorn squash
2 cups vegetable or chicken broth
1 cup coconut milk (low-fat)
1 Tbsp (3 teaspoons) powdered turmeric (add 1 teaspoon at a time to taste, not all turmeric powders are equal)
1 Tbsp (3 teaspoons) curry powder (add 1 teaspoon at a time to taste, not all curry powders are equal)
1 tsp ground cinnamon
Salt + pepper to taste

ROASTING YOUR SQUASH:

1.)   Preheat oven to 400 degrees F
2.)   Cut butternut and acorn squash in half and scrape out the seeds
3.)   Brush the tops of the squash with oil and place them on a baking pan
4.)   Bake the squash for 45 minutes- 1 hour until tender

INSTRUCTIONS:

1.)   Heat coconut oil in a large pot over medium heat
2.)   Saute onion and carrot for 5 minutes
3.)   Add cashews and saute until cashews begin to brown
4.)   Add roasted squash, apple, broth and coconut milk and bring to a boil
5.)   Once boiling, reduce to a simmer and cook on low heat for ~15 minutes or until the carrots are tender
6.)   Transfer the soup to a blender and puree on high until the soup is smooth and creamy OR use an immersion blender
7.)   Season with turmeric, curry powder, cinnamon and salt and pepper to taste