2 acorn squash (halved and seeded)
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large sweet onion (chopped)
1 teaspoon curry powder
Kosher salt & fresh ground pepper to taste
1 bay leaf
4 cups vegetable stock
1/2 cup quinoa (uncooked, rinsed)
1/4 cup cream or half & half
Fresh chives (chopped)

Preheat oven to 425°. Place squash, cut side down, on baking sheets lined with parchment paper. Roast squash at 425° until tender, about 45 - 60 minutes. Let cool, then scoop out the squash.

In a large soup pot, add the butter, olive oil, and onions. Sauté over medium heat for 8– 10 minutes. Add curry powder, salt, pepper, and bay leaf. Stir and cook 1 minute. Add squash, vegetable stock, and quinoa. Bring to a boil, then simmer for 20 minutes. Remove bay leaf.

Puree soup until smooth with an immersion blender or in small batches in a blender (returning soup to pot). Gently stir in cream or half & half. If soup is too thick, thin with additional vegetable stock or water. To serve, garnish with chives. Serves 4.