curried acorn squash soup with salad

This is tonight's veggie filled dinner. I realized that I have not been eating a ton of raw veggies lately, so I knew I wanted to have a big salad with dinner tonight. We got a bunch of salad veggies from the Greenmarket this morning. Here's the yummy salad I came up with: butter and red leaf lettuce, grated raw beets, sliced red onion, carrots, and pumpkin seeds, tossed with a lil balsalmic vinagrette. I really enjoyed the raw beets in the salad, their juiciness really made the dressing coat all the veggies.

I made a hearty soup for dinner. This was the kind of soup that warmed my soul, rich and flavorful, full of veggies too, so it was super healthy!

here's how I made the soup...

ingredients:
2 Tb olive oil
1/2 red onion- diced
1 large clove garlic- chopped
1/2 inch ginger- grated
1 tsp mustard seeds
2 small potatoes- cut into large chunks
1 acorn squash- peeled, seeded, then cut into large chunks
5 small carrots- peeled, then cut into large chunks
3 c. broth (i used 1/2 c. chickpea cooking broth, 1/2 c. kidney bean cooking broth, 2 c. water, 1 veggie buillion cube)
3 T curry powder
1 can coconut milk
salt, pepper and mango chutney to taste

-I heated the oil, in my big heavy soup pot, over med heat. I added the onion, garlic, ginger and mustard seeds, I cooked this together until fragrant (maybe 8 min).
-I then added in all the other veggies and the broth. I turned up the heat until I saw some small bubbles. I simmered this for about 25 min until the veggies started to get soft.
-I then added in the curry powder, and coconut milk. I used an immersion blender right in the pot, until the soup was completely smooth. I seasoned my soup with salt, pepper and 1 spoonful of mango chutney.
-I let the soup cook for about another 2o min.

We ate the soup with a lil dollop of EB on top and a slice of yummy bread. soup soup soup <3