Preheat oven to 415°F.
With a large, sharp knife cut the acorn squash in half and scoop out the seeds. Place the halves on a baking sheet cut side up. Drizzle with oil and sprinkle with salt and pepper.
Roast for 45 minutes to 1 hour or until fork tender and golden brown. Remove from oven and let cool slightly before handling.
In a large Dutch oven or stock pot bring 2-3 tbsp. of oil up to heat over medium. Add in the onions and sweat for 5 minutes. Next add in the garlic, a sprinkling of salt and bay leaf. Cook for 3 minutes.
Once the squash is cool enough to handle scoop out the flesh and place in the pot. If the squash is cooked properly the skin will easily peel away. If it doesn't, that means the squash isn't cooked enough but don't worry it'll continue to cook in the soup. Just scoop out what you can. Next add in the stock, curry powder, cumin and a large pinch of salt and a little pepper. Cook for 45 minutes stirring occasionally.
Remove the bay leaf and using an immersion blender, or tabletop blender, puree the soup until smooth. Taste for seasoning adding more salt if needed. If the soup looks too thick add a little extra stock or water to thin it out.
Serve warm with a few slices of persimmon, a handful of pomegranate seeds and a grating of fresh nutmeg.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell