RECIPE: SQUASH & TURMERIC SOUP
2 Acorn Squash OR 1 Butternut Squash (if you like things to be a bit on the sweeter side chose the butternut squash)
2 Cups of Chicken or Vegetable Stock (you can add a little more or less depending on how thick you like your soup)
2 Tbl Spoons Olive Oil
1. Cut the squash into quarters, drizzle with olive oil, & season with salt & pepper.
2. Bake in the oven at 375F for 45 min (or until soft and golden).
3. Peel back the skin and place in a Vitamix or blender.
4. Add stock & Blend.
5. Season to taste with Turmeric, Salt, & Hot Sauce. Blend briefly to mix.
6. Serve & Garnish.