2 tsp curry powder
2 tsp cayenne pepper (to taste)
2 tsp seasoning salt or plain salt (I used adobo)
2 tbs coconut oil
4 cups vegetable broth
4 cups plain almond milk
2 med sized cloves garlic
8 pieces of veggie bacon ( I used smartbacon LightLife) https://lightlife.com/products/smart-bacon
4 ears of sweet corn
2 yukon potatoes
1 acorn squash
Slice acorn squash in half, put in oven for 10 mins on 375.
Heat up wok or large pot, add coconut oil, bring to med temp.
Dice up garlic, veggie bacon, potatoes.
Add chopped garlic and chopped veggie bacon, fry until light brown.
Add chopped potatoes and cook for 10 mins on med heat.
Add vegetable broth and let simmer for 15 mins on med heat.
Add curry powder and seasoning salt.
Slice kernels off of corn cobs with a large sharp knife.
Add corn and almond milk to mix, let simmer for 15 mins on med heat.
Skin acorn squash and dice, then add to mix - let simmer for 10 mins on low.
