Curry Squash, Carrot And Sweet Potato Soup

• 1 Acorn Squash, peeled and cut into cubes
• 2 Sweet Potatoes, peeled and cut into cubes
• 8 Carrots, peeled and cut into medium sized pieces
• 1/2 large Spanish onion
• 5 Garlic cloves
• 3 Table spoons Olive Oil
• 1 Table spoon Vegan Margarine
• 4 Vegetable bullion cubes (Knorr)
• 1 Tea Spoon Salt
• 1/2 Teaspoon Turmeric
• 1/2 Teaspoon Lallah's Curry (or other curry spice)
• 1/4 Teaspoon cinnamon
• 1 Can sweet corn

1. 1. Peel all vegetables except for onion, corn and garlic and boil on medium heat in 3/4 of a large soup pot of water.
2. 2. Saute onion and garlic cut into slices in olive oil, you can add some of the soup's liquid to help soften the ingredients.
3. 3. Once the soup veggies are soft, add some to the saute mixture along with the margarine to saturate them with its flavor.
4. 4. Add the saute mixture to the soup pot combining it with the boiling vegetables, then add the bullion cubes.
5. 5. Allow to boil for a few minutes then use a hand blender to cream all of the ingredients.
6. 6. Add canned corn.
7. 7. Allow to boil on low heat for 1 hour.

acorn, sweet potatoes, carrots, spanish onion, garlic, olive oil, margarine, vegetable bullion, tea, turmeric, curry, cinnamon, sweet corn

Taken from www.epicurious.com/recipes/member/views/curry-squash-carrot-and-sweet-potato-soup-1255612 (may not work)