Delicata squash and carrot soup

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I had these 2 delicata squash that I needed to use because they were getting old. I was home all day so I roasted them in the oven following the instructions on the sticker that was on it.

To roast the squash: cut lengthwise and put cut side down with a couple tablespoons of water in a baking dish. Cover and roast at 375 degrees for about 35 minutes.

Recipe for the soup follows:
2 delicata squash roasted and removed from skin with spoon
24 baby carrots boiled until very soft
2 cloves garlic peeled and boiled withe carrots
Half inch size of fresh ginger peeled and also boiled with the carrots
Everything went into the blender even the boiling water. Seasoned with salt and pepper to taste. Added some soy milk -about half a cup- to get things moving and voila!

Oh! I also put about a teaspoon of curry powder in the blender, too.

Taste the rainbow!

Taste the rainbow!

Who needs Skittles when you can have Moroccan quinoa with butternut squash (from the farmers market), chickpeas, and saffron?

So good, so filling, and guess what? It’s vegan!