One-Pan Squash Soup Recipe

“not so much a recipe but a ritual. roast 2 acorn squashes split in half, scooped out, oiled and salted, at 425 for 15 mins, then add 5 shallots, a bulb of garlic, and two fresno chilis, roast another 20. take everything out and blend the squash (you can scoop out of the skin for smoother texture but don’t have to), shallots, as much garlic as you like, a couple splashes of water (or bone broth), some white wine vinegar, a cup of plain yogurt, and a teaspoon of curry powder. Add more water or bone broth til it’s at a consistency you like and you’re done! White beans also make a fabulous addition for extra protein! Serve with chopped green onion or chives, a swirl of olive oil, and fresh pepper. So much better than the sum of its parts.”