Curry Vegetable Soup

After I made Sweet Potato Soup a couple weeks ago, I was eager to try another soup with puréed vegetables. I kind of made this one up, just based on the idea that I wanted something 'Fall-ish'.

1/2 cup red onion
2 sweet potatoes, peeled and chopped
4 carrots, peeled and chopped
1 acorn squash, peeled and chopped
1 cup coconut milk
2 cups chicken stock
1 1/2 cups white wine
1 Tbsp fresh ginger, grated
3 cloves of garlic, minced
2 tsp lime juice
1/4 tsp black pepper
1/4 tsp salt
2 tsp curry powder

Sauté onions in a touch of oil for about 2 minutes. Stir in remaining vegetables. Add all liquid and stir to combine. Cook the vegetables in the liquids until tender. Using a hand blender, purée the mixture. Add seasonings, adjusting to taste. If you prefer a thinner soup, you could easily put it through a fine strainer.

I made some over-sized croutons to have with it, and they were perfect with the thick texture of the soup.

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