creamy coconut carrot soup

Do you have a plethora of carrots and squash lying around? I've got the recipe for you!

7 c carrots, diced (unpeeled)
2 c onion, diced
2 c apple, any kind, diced (skin on)
2 tsp baking soda (yes, you heard me right)
2 tsp salt
1 1/2 T olive oil
1 1/2 T butter
1 1/2 T grated fresh ginger (freeze it, it's much easier to grate when it's frozen)
4 cloves (or to taste) garlic
1 1/2 T curry powder
approx. 1 - 2 quarts veggie stock (you can use chicken stock)
1 cooked acorn squash (approx. 2 - 3 c)
1 c milk, any kind
1 can coconut milk

First, cook the squash. Halve the squash, place face down in pan, cook on 400 deg. with about 1/2 inch of water in the pan until soft. approx. 30 minutes.

saute carrots, onion, apple in olive oil and butter for 10 minutes. add salt and baking soda, cover and continue cooking for about 5 - 10 minutes longer on med heat. the carrots etc. will be very soft. 

at this point, add ginger, garlic, curry and veggie stock to cover, bring to a simmer. you can let this simmer for about 15 minutes, but if the squash has a lot longer to cook, just turn the heat off and once the squash is done, you can continue cooking.

after squash is done, scrape out flesh, add to soup along with milk(s)*. bring to a simmer, use immersion blender and blend soup. 

*If the soup seems too thick, add more stock, if it seems too thin, add less milk. enjoy!