Roasted Acorn Squash Soup

• 1 previously cut, roasted and frozen acorn squash
• lots of roasted garlic cloves
• 
  2t curry powder
• 2t ground cinnamon
• 1t each: salt and pepper
• 1-2T solid coconut oil

• 2c homemade turkey bone broth
• 1 - 13.5oz. can coconut milk

Peel the thawed squash and put it in a 3 quart pot with the seasonings and coconut oil. Combine by mashing with a wire whisk or potato masher. Heat over medium heat, stir and sizzle a few minutes to wake up all the flavors.

Pour in the bone broth and simmer a few minutes.  Add the coconut milk, stir, then blend with an immersion blender.  Bring back to a low simmer.  Ladle it up and garnish with dabs of sour cream, chives and a sprinkle of cayenne.  I also added chopped walnuts.

Mmmmm, Soup! . .Lin