Roast 1 large acorn and 1 large butternut squash at 400 degrees until tender (about 25 minutes). Scoop flesh out & coarsely chop. Sauté 1 diced onion in olive oil until soft. Add 2 cloves minced garlic and 1 diced carrot, cook another 3 minutes. Add 4 1/2 cups vegetable stock, squash and 1 large apple (peeled, cored, chopped). Add 2 Tbsp fresh/ 2 tsp dry cilantro, 5 sprigs thyme (stripped) or 1/2 tsp dry, 1/2 tsp curry powder, 1/4 tsp crushed coriander seed, and a pinch of cayenne. Bring to boil and simmer on low 45 minutes. Purée soup with immersion blender or in batches in countertop blender. If desired stir in additional stock to reach preferred consistency. Add salt & pepper to taste. Serve topped with herbed croutons. Serves 6.
Tree To Me, 1217 Highway 3A, Keremeos, 250-499-9271. Use any combination of Acorn, Buttercup and Golden Nugget Squash