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Curried Acorn Squash Soup

4 servings

Ingredients

acorn squash, halved and seeded
1/4 cup European-style butter (such as Keller's)
1 tablespoon chopped fresh garlic
1 cup chopped onion
2 teaspoons curry powder
1 teaspoon ground cumin
1/8 teaspoon ground allspice
cups chicken stock
1/2 cup milk
salt and pepper to taste
2 tablespoons chopped chives

Method

Preheat oven to 350 F.

Place the squash cut side down on a baking sheet that has been sprayed with nonstick spray. Bake until soft, about 40 minutes. Scoop out the squash pulp and discard the skin.

In a large saucepan melt the butter and add the garlic, onion, curry, cumin, and allspice. Saute until the onion is tender, about 10 minutes. Puree the squash with the onion mixture and the stock using a food processor, hand blender or a blender.

Pour the puree back into the saucepan, add the milk and bring to a boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally. Season with salt and pepper, and stir in the chives.