curried acorn squash and tomato soup

Ingredients

• 3 cups peeled, seeded, small-cubed acorn squash (about one squash)
  
• 2 cloves garlic
  
• 1 med. tomato, seeded
  
• 3 tablespoons olive oil
  
• 1 teaspoon curry powder
  
• salt and pepper to taste
  
• 8.5 ounces chicken broth
  
• few shakes worchestershire sauce
  
• 1/2 teaspoon red wine or cidar vinegar
  
• red pepper flakes (optional)
  
• cubed avocado (optional - for garnish)
  

Directions

1. toss squash, garlic and cubed tomato in olive oil, curry powder, salt and pepper
2. pile on a baking sheet and bake in a 375-degree oven for about 30 minutes, or until the squash is nice and soft. (it will depend on the size of your cubes, of course.)
3. when squash is tender, dump squash, garlic and tomato into a blender, food processor, mini-chopper or in a pan if you use an immersion blender. blend until very smooth. (if you need liquid to help the blending, use some of the chicken broth.)
4. pour your mash into a soup pot over low-medium heat with the rest of the chicken broth. stir to combine. this actually takes a couple minutes – be gentle! while stirring, add a few shakes of worchestershire and vinegar and adjust your salt and pepper to taste. (now would be the time to add red pepper flakes, too.)
5. heat and serve with cubed avocado.