15 March, 2020
Curried Acorn Squash Soup
I love winter squash, weather it be pumpkin, acorn squash, butternut squash, or even spaghetti squash. Typically I like to roast and stuff my acorn squash, because simply cut in half and roasted acorn squash make perfect bowls begging to be stuffed. But for some reason I have had these 2 acorn squash siting, judgingly, watching me over look them for months. So with spring right around the corner I decided maybe a curried squash soup was in order. **Bonus, it’s vegan!
Ingredients:.
- 2 acorn squash
- Vegetable broth (2 and 1/2 to 3 cups)
- 2 Tbsp extra virgin olive oil
- 1 small sweet onion, diced
- 2 cloves of garlic, minced
- 1 tsp Curry powder
- 1/4 tsp Nutmeg
- Salt and freshly ground black pepper to taste
- 3 scallions sliced for garnish *optional
Instructions:
Preheat oven to 350°. Split acorn squash in half, scoop out seeds, and place cut side down on a rimmed cookie sheet. Add just enough vegetable broth to cover bottom of pan. Roast in the oven for about 1 hour, or until squash is tender. Remove from oven and set aside to cool.
In a medium stock pot saute onion and garlic in the olive oil on medium heat until fragrant and translucent, about 5 minutes. Stir in curry power and nutmeg, stirring constantly for about 30 seconds. Pour about 1/2 cup of the vegetable broth into the pot and stir to deglaze. Turn heat down to low.
Using a spoon scoop roasted acorn squash out of the skins and into the pot, discard skins. Add another 1 and 1/2 cups of the vegetable broth and blend the soup until smooth. (I like to use an immersion blender, but you could use a food processor, a blender, or even a potato masher) Add additional broth as necessary to achieve desired consistency. Season with salt and pepper to taste. Garnish bowls with chopped scallions if desired. Enjoy!
