Curried Acorn Squash Soup |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is an easy soup to make and it keeps well. I came up with this recipe as a change of pace from baked squash. The curry powder gives it a unique taste. Ingredients:
3 medium acorn squash, halved and seeded |
1/2 cup chopped onion |
3 to 4 teaspoons curry powder |
2 tablespoons butter |
3 cups chicken broth |
1 cup half-and-half cream |
1/2 teaspoon ground nutmeg |
salt and pepper to taste |
crumbled cooked bacon, optional |
Directions:
1. Place squash, cut side down, in a greased shallow baking pan. Bake at 350° for 35-40 minutes or until the squash is almost tender.
2. In a large saucepan, saute onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly.
3. In a food processor, process the squash mixture until smooth; return to saucepan. Stir in the cream, nutmeg, salt and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired. Yield: 4-6 servings.
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