Source: dLife

A medley of vegetables combined with cheese give this soup a comforting taste.

Servings

2 acorn squash , cut into quarters and remove seeds
1 fresh leeks , chopped fine (or onion)
1 tbsp vegetable oil
1 medium carrots , sliced thin
3 cup canned turkey broth
1 medium apples , peeled, cored, and diced
1 bay leaves
0.25 tsp curry powder
0.5 tsp dried parsley , flakes
1 pinch ground cinnamon
6 tsp grated Parmesan cheese

1 In large pot, set squash in 1" of water. Steam until soft. Check water level occassionally, and add water when necessary.
2 Spoon out flesh into bowl and discard shells. Set aside.
3 In large saucepan, add oil and heat over medium. Add leeks and sauté until soft. Add carrots, broth, apple, bay leaf, curry powder, parsley, and squash pulp.
4 Cook, covered, over medium heat until the carrots have softened. Remove bay leaf.
5 Transfer to blender and pulse to purée.
6 Divide soup evenly into 6 bowls. Top each with one teaspoon cheese and cinnamon.