Acorn squash apple curry soup
1 acorn squash
1 cup apple, diced
1/2 t curry powder
1 1/4 t cinnamon
1/4 t nutmeg
1/2 c almond milk
2 T agave syrup
1) Cook squash in the microwave for eight minutes. Cut it, scoop out the seeds and scrape into a saucepan.
2) Add apples, spices and 1 cup of water.
3) Bring to a boil, and let simmer for 20 minutes.
4) Pour into a blender or food processor and blend with almond milk. Add agave syrup and blend again. Enjoy!