Curried Carrot Squash Soup
- *the 3 cups of broth can be brought up to 4 cups depending on how thick you like your soup.
- Cut the squash in half and put on a baking sheet. Drizzle with olive oil and rub it in on the insides. Bake for 45 minutes or until tender. Scoop flesh i bowl and mash it.
- In a pot saute the onion and garlic until onions are translucent. Then add the carrots, stirring occasionally. Add the squash and spices. Cook for about 5 minutes.
- Add the vegetable broth and almond milk, stirring occasionally, until carrots are fork tender. Fetch out the bay leaves and blend with immersion blender. Or transfer to blender in batches. blend till smooth. serve.